Horn and Hardart's Macaroni and Cheese
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Horn and Hardart's was a Philadelphia and New York Restaurant Chain. The last one closed about 10 years ago. INGREDIENTS 1-1/2 tablespoons butter 2 tablespoons flour 1-1/2 cups milk 2 tablespoons light cream, see note 1 cup packed shredded Cheddar cheese 1/4 cup crushed Pomi tomatoes, but you can use any 1/2 teaspoon sugar Dash of cayenne pepper, or to taste Dash white pepper 1/2 pound small elbow macaroni, cooked until barely done, drained In a small saucepan, melt the butter over low heat; blend in flour and cook 2 minutes. Beat in the milk, then the cream and cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Remove from heat. Stir in the cheese until melted, then the crushed tomatoes, sugar, and both peppers. Stir in the macaroni. Pour into a shallow, buttered baking dish and bake in a preheated 400 degree oven until the surface lightly browns, 25 to 30 minutes. NOTE: - This recipe has been broken down from one that made an enormous quantity, which explains the small amount of light cream. If you don't want to purchase a half-pint container of light cream for just 2 tablespoons, just add 2 tablespoons more milk. I would taste and add more salt and pepper, or it's up to you.