I like almost all types of Mac & Cheese including the box versions (Kraft & Velveeta), but this is the one I’m most partial to since my earliest M&C memories go back to the Automat in Manhattan after seeing Santa at Macy’s. pb
Horn & Hardart`s Macaroni & Cheese (serves 4)
1 cup elbow macaroni, cooked
1/8 teaspoon cayenne pepper
1 1/2 cup milk
2 tablespoons light cream
1 1/2 tablespoon butter
1/4 cup canned tomatoes
1 1/2 tablespoon flour
1/2 teaspoon sugar
1 1/2 cup shredded cheddar cheese
salt and white pepper, to taste
Heat oven to 400. Combine milk and cream in saucepan and bring to a simmer over low heat. While the milk warms, heat butter in another pan over low heat for 1 minute, until foaming. Add flour and cook, stirring for 3 minutes. Pour the hot milk into the butter-flour mixture and cook, stirring for 3 minutes. Pour the hot milk into the butter-flour mixture and cook, stirring with a wooden spoon for a few minutes, until thickened.
Add the cheese to the white sauce, about 1/4 cup at a time. Stir until the cheese has melted and the sauce is smooth. Add the cayenne, salt and pepper to taste. Stir the tomatoes and sugar into the cheese sauce; combine the macaroni and cheese sauce and pour into a buttered casserole dish. Bake for 25-30 minutes.