Recipe: Horn and Hardart Baked Macaroni and Cheese (using rigatoni)

HORN AND HARDART BAKED MACARONI AND CHEESE

1/4 pound rigatoni macaroni
2 tablespoons unsalted butter, plus more for greasing pan
1 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 1/2 cups milk
1/2 pound sharp Cheddar cheese, cut into 1/4-inch cubes
1/2 teaspoon Worcestershire sauce

Cook the macaroni according to package directions. Drain.

Preheat the oven to 375 degrees F.

In a 1-quart saucepan, melt the butter over low heat. With a wire whisk mix in the flour, salt, and pepper. Cook 1 to 2 minutes or until a smooth mixture forms. Continue to whisk and gradually add the milk; cook about 5 minutes, until the mixture is thick and smooth. Remove from heat.

In a large mixing bowl, combine the cooked macaroni with the sauce, cheese, and Worcestershire sauce. Pour into a buttered 8x8x2-inch pan.

Bake for 25 minutes, or until the top browns.

Makes 4-6 servings
Source: The Automat by Lorraine B. Diehl and Marianne Hardart