| 1 | Preheat oven to 400 degrees. |
| 2 | Cook macaroni, uncovered, in 6 qts rapidly boiling salted water 8-12 minutes until al dente. |
| 3 | Drain well. |
| 4 | Combine milk and cream in a small saucepan and bring to a simmer. |
| 5 | Meanwhile, heat the butter in another saucepan over low heat just until foaming. |
| 6 | Add the flour and cook, stirring, for 3 minutes. |
| 7 | Pour the hot milk into the butter-flour mixture and cook, stirring, until thickened. |
| 8 | Add the cheese to the white sauce, about ?cup at a time,stirring until smooth. |
| 9 | Add the cayenne and season to taste with salt and pepper. |
| 10 | Stir the tomatoes and sugar into the sauce. |
| 11 | Combine with the macaroni and pour into a buttered 1-?quart baking dish. |
| 12 | Bake for 25-35 minutes, until the top is nicely brown. |
| 13 | Never having been to a horn & hardarts, i will have to let you be the judge of how authentic this is. |
| 14 | Uploaded to prodigy by alyce mantia |
