Recipe(tried): Horn and Hardart's Macaroni and Cheese

Horn and Hardart's Macaroni and Cheese

Anyone old enough to have experienced Horn & Hardart automats will probably have a deep nostalgia for many of its specialties. Their macaroni & cheese and cheese was one of my childhood favorites. It's very different from the Kraft standard!!!

Serves 4

1 1/2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
2 tablespoons light cream OR additional milk
1 cup shredded cheddar cheese
1/4 cup diced canned tomatoes
1/2 teaspoon sugar
salt to taste
dash cayenne pepper
dash white pepper
1/2 pound elbow macaroni, cooked until barely done

In a small saucepan, melt the butter over low heat, blend in flour and cook about 2 minutes. Whisk in the milk and cream and cook over medium heat, stirring constantly, until mixture comes to the boil and thickens. Remove from heat. Stir in the cheese until melted, then the tomatoes, sugar, salt, and two peppers. Stir in the cooked macaroni.

Pour into a shallow, buttered baking dish and bake in a preheated 400-degree oven until the surface browns, 25 to 30 minutes. (Horn & Hardart used to serve this in individual gratin dishes.)