Macaroni and Cheese

By mariannefeldman

http://dinersjournal.blogs.nytimes.com/2012/12/17/the-automat-may-be-long-gone-but-its-recipes-are-in-demand/

Horn & Hardart's Baked Macaroni and Cheese
Yield Serves 4
Time About 1 hour

Ingredients

• Ingredients
• 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
• 1/2 cup canned tomatoes, diced
• 1/2 teaspoon sugar

Preparation

Step 1

Method
Cook macaroni according to directions on the package. Preheat oven to 400 degrees.
Melt butter in the top of a double boiler. Blend flour, salt and white and red pepper in gradually. When smooth, add milk and cream, stirring constantly. Cook for a few minutes until it thickens.
Add cheese and continue to heat until it melts and the sauce looks smooth. Remove from heat. Add cooked macaroni to the sauce. Add sugar to the tomatoes and add to the sauce.
Pour mixture into a buttered baking dish and bake until the surface browns.