This is for Kathy from Long Island who requested the
Horn and Hardart's Macaroni and Cheese recipe in the September 26, 2009
newsletter. Hope this is it.
Claudine
Horn and Hardart's Macaroni and Cheese
1 Cup Elbow Macaroni, (cook according to package directions)
1/8 teaspoon Cayenne Pepper
1 1/2 Cups Milk
2 Tablespoons Light Cream
1 1/2 Tablespoons Butter
1/4 Cup Canned Tomatoes
1 1/2 Tablespoons Flour
1/2 teaspoon Sugar
1 1/2 Cups Cheddar Cheese
Salt -- to taste
White Pepper -- to taste
Preheat oven to 400? F.
Combine milk and cream in a small saucepan and bring to a simmer over moderate
heat. While the milk warms, heat the butter in another saucepan over low
heat for 1 minutes until
foaming.
Add the flour and cook, stirring for 3 minutes. Pour the hot milk into the
butter / flour mixture and cook, stirring with a wire whisk or wooden spoon for
a few minutes, until thickened.
Add the cheese to the white sauce, about 1/4 cup at a time. Stirring until the
cheese has melted and the sauce is smooth. Add the cayenne, salt and white
pepper to taste.
Stir the tomatoes and the sugar into the cheese sauce, combine the cooked
macaroni and cheese sauce and pour into a buttered casserole dish. Bake for 25
to 30 minutes.
Serves 4 to 6
Comment
This same recipe was sent in by Sheryl from AZ, Nancy in PA originally from New
York. She added the following
information.
To Kathy in Long Island:
I happen to have the "New York Cook Book" that has the original recipe from Horn
& Hardart in it, and I have tried the recipe--it is absolutely delicious! Enjoy!
Sheryl from AZ
http://www.nancyskitchen.com