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From: ThymeNTide@aol.com
Newsgroups: rec.food.recipes
Subject: Horn and Hardart's Baked Macaroni and Cheese
Followup-To: rec.food.recipes
Date: 13 Sep 1998 16:02:39 -0600
Organization: America Online
Reply-To: ThymeNTide@aol.com
NNTP-Posting-Host: shell.rt66.com

	From Molly O'Neill's NEW YORK COOKBOOK

           "Horn and Hardart's Baked Macaroni and Cheese

As Mr. Horn and Mr. Hardart discovered, this is a great do-ahead dish for a
crowd, keeps well, and reheats like a dream.  It certain was an Automat
favorite.

1 Tbsp butter
1 Tbsp all-purpose flour
3 cups milk
1 tsp. salt
Dash of freshly ground white pepper
Dash of cayenne pepper
2 cups shredded Cheddar cheese
1/2 lb. elbow macaroni, fully cooked and drained
1/2 cup canned tomatoes, drained and chopped
1 tsp sugar

Preheat oven to 350F.  Grease a 1 1/2 quart baking dish. Melt the butter
in a saucepan over medium-low heat.  Whisk in the flour, then add the
milk, salt, and both peppers.  Stir almost constantly until the mixture
thickens and is smooth, 8 to 10 minutes.  Add the cheese and cook,
stirring, until it melts.  Remove from the heat. In a mixing bowl, combine
the macaroni and the sauce.  Stir in the tomatoes and sugar.  Transfer the
macaroni mixture to the greased baking dish. Bake until the surface
browns, 30 to 40 minutes. Serves 4 to 6"

ThymeNTide
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