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Horn & Hardart's Baked Macaroni and Cheese Recipe

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This recipe for Horn & Hardart's Baked Macaroni and Cheese, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Manwiller, Ann
Added: Friday, October 23, 2009


1 c. uncooked elbow macaroni
1 1/2 c. milk
2 Tbs light cream
1 1/2 Tbs butter
1 1/2 Tbs flour
1 1/2 c. shredded cheddar cheese
1/8 tsp black pepper
salt to taste
1/4 c. finely chopped canned tomatoes
1/2 tsp sugar

1. Preheat oven to 400F
2. Cook macaroni, uncovered in 6 quarts of rapidly boiling salted water for 8-12 minutes until al dente. Drain well.
3. Combine the milk and cream in a small saucepan and bring to a simmer over moderate heat.
4. While the milk warms, heat the butter in another saucepan over low heat for 1 minute until foaming.. Add the flour and cook, stirring, for 3 minutes.
5. 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. (This is white sauce).
6. 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 pepper and salt to taste.
7. Stir the tomatoes and sugar into the cheese sauce.
8. Combine the cooked macaroni with the sauce, and put into a buttered 1 1/2 quart baking dish.
9. Bake for 25-35 minutes, until top is nicely browned. Serves 4.




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