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Ingredients
- 1 1/2 c. Shredded cheddar
- 1 c. Uncooked elbow macaroni
- 1/8 tsp Cayenne
- 1 1/2 c. Lowfat milk Salt/white pepper
- 2 Tbsp. Light cream
- 1/4 c. Finely minced canned tomato
- 1 1/2 Tbsp. Butter
- 1/2 tsp Sugar
- 1 1/2 Tbsp. Flour
Directions
- Preheat oven to 400 degrees. Cook macaroni, uncovered, in 6 quarts rapidly boiling salted water 8-12 min till al dente. Drain well. Combine lowfat milk and cream in a small saucepan and bring to a simmer. Meanwhile, heat the butter in another saucepan over low heat just till foaming. Add in the flour and cook, stirring, for 3 min. Pour the warm lowfat milk into the butter-flour mix and cook, stirring, till thickened. Add in the cheese to the white sauce, about 1/4 c. at a time,stirring till smooth. Add in the cayenne and season to taste with salt and pepper. Stir the tomatoes and sugar into the sauce. Combine with the macaroni and pour into a buttered 1-1/2 qt baking dish. Bake for 25-35 min, till the top is nicely brown. Never having been to a Horn & Hardarts, I will have to let you be the judge of how authentic this is.
- Phelps - The San Jose Kid
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 4 servings | |
| Calories 458 | |
| Calories from Fat 182 | 40% |
| Total Fat 20.76g | 26% |
| Saturated Fat 12.75g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 322mg | 13% |
| Potassium 216mg | 6% |
| Total Carbs 48.38g | 13% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.71g | 2% |
| Protein 18.94g | 30% |
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