Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Miamiherald Diary/eggs
Pasta Restaurant
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Butter
1 tb All-purpose flour
3 c Milk
1 t Salt
ds Freshly ground white pepper
ds Cayenne pepper
2 c Shredded cheddar cheese
1/2 lb Elbow macaroni -- fully cooked
-and drained
1/2 c Canned tomatoes -- drained and
-chopped
1 t Sugar
Preheat oven to 350 degrees F. 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 peppers. Stir constantly until the
mixture thickens and is smooth, 8-10 minutes. Add the
cheese and cook, stirring, until it melts. In a mixing
bowl, combine the macaroni and the sauce. Stir in the
tomatoes and sugar. Transfer macaroni mixture to the
baking dish. BAke until the surface browns, 30-40
minutes.
Nutritional info per serving: 606 cal; 28g pro, 58g
carb, 29g fat(43%), .4g fiber, 92mg chol, 1,056mg
sodium
Source: Cook's Corner, Miami Herald, 12/28/95
formatted by Lisa Crawford
