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Horn and Hardart Mac and Cheese
Make Horn and Hardart Macaroni and Cheese with tomatoes just like you remember.
Course
Side Dish
Cuisine
American
Keyword
Horn and Hardart Macaroni and Cheese
Prep Time
10
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
Calories
421
kcal
Author
Stephanie Manley
Ingredients
▢
1 1/2
cups
milk
▢
2
tablespoons
half & half
▢
1 1/2
tablespoons
butter
▢
1 1/2
tablespoons
all-purpose flour
▢
1 1/2
cups
shredded cheddar cheese
▢
1/8
teaspoon
cayenne pepper
▢
salt
to taste
▢
white pepper
to taste
▢
1/4
cup
canned tomatoes
▢
1/2
teaspoon
sugar
▢
1
cup
elbow macaroni
cooked according to package directions
Instructions
Preheat the oven to 400°F.
Combine the milk and half & half 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 whisk or wooden spoon for a few minutes, until thickened.
Add the cheese, about 1/4 cup at a time, stirring until the cheese has melted and the sauce is smooth.
Add the cayenne and season with salt and white pepper to taste.
Add the tomatoes and sugar and stir to combine.
Combine the macaroni with cheese sauce and pour the mixture into a buttered casserole dish. Bake for 25 to 30 minutes in the preheated oven.
Nutrition
Calories:
421
kcal
|
Carbohydrates:
35
g
|
Protein:
18
g
|
Fat:
22
g
|
Saturated Fat:
13
g
|
Cholesterol:
67
mg
|
Sodium:
365
mg
|
Potassium:
294
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
790
IU
|
Vitamin C:
1.4
mg
|
Calcium:
429
mg
|
Iron:
1.1
mg
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