1 cup elbow macaroni -- cook
1/8 tsp cayenne pepper
1 1/2 cup milk
1 salt to taste
2 tbsp light cream
1 white pepper to taste
1 1/2 tbsp butter
1/4 cup canned tomatoes, chop fine
1 1/2 tbsp flour
1/2 tsp sugar
1 1/2 cup cheddar cheese, shred
A Recipe for
Horn & Hardart Macaroni & Cheese
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This Recipe for Horn & Hardart Macaroni & Cheese is one of thousands in the Recipes-to-go Dessert Cookbook.
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To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
This is a recipe for Horn & Hardart Macaroni & Cheese from the recipe cookbook of Recipes-to-go (Dessert)
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“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
Prepare oven to 400~. 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 minute 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 shisk
or wooden spoon fora 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 sacue is smooth. Add the cayenne, saltand white
pepper to taste. Stir the tomatoes and sugar into the cheese sauce.
Combine the cooked macaroni with the sauce, and pour into a buttered
1 1/2 quart baking dish. Bake for 25 to 30 minutes, until the top is
nicely browned. Source: Great American Food Alamac, Forma Deidre-Anne
Penrod, FGGT98B (wrv)
Recipe By :
Serves: 4
Horn & Hardart Macaroni & Cheese Recipe brought to you by Recipes To-Go