recipelink.com Chat Room Recipe Swap - 2001-07-18
From: recipelink.com

Horn and Hardart Baked Macaroni
From: Ceil Wallace
Newsgroup: rec.food.cooking
Date: 5-30-99

From the cooking section of The Hartford Courant some years ago.
Serves 2 to 3

1/4 pound elbow macaroni
1-1/2 tablespoons butter
1-1/2 tablespoons flour
1/2 teaspoon salt
dash white pepper
dash red pepper
1-1/2 cups milk
2 tablespoons light cream
1 cup cheddar cheese, shredded
1/4 cup canned diced tomatoes
1/2 teaspoon sugar

Cook macaroni according to package directions. Preheat oven to 400 (now, I think this may be too hot because mine curdled the first time I made it at this temp. and afterwards I made it a couple of times, I used 350.)

Melt butter in top of double boiler. Gradually blend in flour, salt and white and red peppers until smooth. Add milk and cream, stirring constantly. Cook for a few minutes until mixture thickens. Add cheese and continue to heat until cheese is melted and sauce looks smooth. Remove from heat and add macaroni.

Add sugar to tomatoes and add to macaroni. Pour mixture into a buttered baking dish and bake until surface browns.