Horn And Hardart Mac And Cheese Recipes

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HORN & HARDART'S BAKED MACARONI AND CHEESE



Horn & Hardart's Baked Macaroni and Cheese image

Provided by Glenn Collins

Categories     appetizer, side dish

Time 1h

Yield Serves 4

Number Of Ingredients 11

1/4 pound elbow macaroni
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1/2 teaspoon salt
Dash white pepper
Dash red pepper
1 1/2 cups milk
2 tablespoons light cream
1 cup Cheddar cheese, shredded
1/2 cup canned tomatoes, diced
1/2 teaspoon sugar

Steps:

  • Cook macaroni according to directions on the package. Preheat oven to 400 degrees.
  • Melt butter in the top of a double boiler. Blend flour, salt and white and red pepper in gradually. When smooth, add milk and cream, stirring constantly. Cook for a few minutes until it thickens.
  • Add cheese and continue to heat until it melts and the sauce looks smooth. Remove from heat. Add cooked macaroni to the sauce. Add sugar to the tomatoes and add to the sauce.
  • Pour mixture into a buttered baking dish and bake until the surface browns.

Nutrition Facts : @context http, Calories 354, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 11 grams, Sodium 452 milligrams, Sugar 7 grams, TransFat 1 gram

HORN AND HARDART MAC AND CHEESE



Horn and Hardart Mac and Cheese image

Number Of Ingredients 11

1 pound macaroni
1 can petite diced tomatoes (28 oz can undrained)
6 tablespoon butter
1/2 cup flour
4 cups half and half
1 cup chicken broth
4 cups shredded cheddar cheese (mild)
2 cups shredded cheddar cheese (sharp)
1 tablespoon salt
1 teaspoon pepper
1 handful (optional) ham, other meats, vegies

Steps:

  • Cook macaroni al dente. Drain. Put back in pot on stove. Add undrained can of diced tomatoes. Put on medium-low heat for approximately five minutes until moisture is absorbed. Take off heat.
  • Melt 6T butter. Add 1/2 cup flour and whisk.
  • Continue whisking. Add 4 cups half and half and 1 cup chicken broth.
  • Simmer for 15 minutes until thickened.
  • Take off heat. While whisking add a handful of cheese at a time until all melted.
  • Add 1 tsp salt and 1 tsp pepper.
  • Add sauce to macaroni and mix.
  • Place in baking dish. Bake in 400 degree oven for 15-20 minutes until bubbly and brown

HORN & HARDART'S MACARONI AND CHEESE ALA ARTHUR SCHWARTZ



Horn & Hardart's Macaroni and Cheese ala Arthur Schwartz image

This is from Arthur Schwartz's site, The Food Maven. Please see his original posting for its history and exact instructions. I doubled the recipe as I always make a double batch. While I am not a New Yorker, and I believe I'm the only one in my family who is addicted to this recipe- I crave this and make it at least every two weeks. The tomatoes are a must.

Provided by JaniceJean

Categories     Cheese

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 tablespoons butter
4 tablespoons flour
3 cups milk, plus
4 tablespoons light cream (or milk)
2 cups shredded cheddar cheese
1/2 cup crushed cannned tomatoes
1 teaspoon sugar
3 -5 dashes cayenne
3 -5 dashes white pepper
1 lb small macaroni noodles, cooked al dente
salt

Steps:

  • Make white sauce- melt butter, blend in flour and cook for 2 minutes.
  • Beat in milk and cream.
  • Allow mixture to come to boil and thicken.
  • Stir in cheese, peppers, sugar, tomatoes and salt.
  • Stir in macaroni.
  • Pour into shallow buttered baking dish and bake 400 for 25-30 minutes.

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