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Classic Baked Macaroni and Cheese - Horn & Hardart's Macaroni and Cheese
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This is THE Macaroni and Cheese Recipe! It was the mainstay favorite at the Horn & Hardart's Automat in NYC!

Laura and Jay's Mom

Serves/Makes:4 or more

  • 4 tbsp (60 ml) butter
  • 4 tbsp (60 ml) all purpose flour
  • 3 cups (700 ml) milk
  • 1 tsp (5 ml) salt
  • Dash of freshly ground white pepper
  • Dash of cayenne pepper
  • 2 cups (475 ml) shredded cheddar cheese
  • 1/2 lb (.2 kg). elbow macaroni, fully cooked and drained
  • 1/2 cup (125 ml) canned tomatoes, drained and chopped
  • 1 tsp (5 ml) sugar
  • Preheat oven to 350 degrees (175 C.) and grease a 2 quarts (1900 ml) baking dish.
  • Melt the butter in a saucepanover medium-low heat.
  • Whisk in the flour, then add the milk, salt, and white and cayenne peppers.
  • Stir constantly until the mixture thickens and is smooth, about 8 to 10 minutes.
  • Add the cheese and cook, stirring until it melts; remove the saucepan from the heat.
  • In a mixing bowl, combine the macaroni and the sauce.
  • Stir in the tomatoes and sugar.
  • Transfer the macaroni mixture to a greased baking dish.
  • Bake until the surface is browned, about 30 to 40 minutes.
This freezes well, make great left-overs and is considered by some to be even better reheated the next day!

This recipe is common in NYC and loved by people from all over the world!

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