Horn & Hardart's Baked Macaroni and Cheese

Recipe from Horn & Hardart

Adapted by Glenn Collins

Total Time
About 1 hour
Rating
4(61)
Notes
Read community notes

Featured in: The Automat May Be Long Gone, But Its Recipes Are in Demand

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:Serves 4
  • ¼pound elbow macaroni
  • 1½tablespoons butter
  • 1½tablespoons flour
  • ½teaspoon salt
  • Dash white pepper
  • Dash red pepper
  • 1½cups milk
  • 2tablespoons light cream
  • 1cup Cheddar cheese, shredded
  • ½cup canned tomatoes, diced
  • ½teaspoon sugar
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

353 calories; 20 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 14 grams protein; 452 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Cook macaroni according to directions on the package. Preheat oven to 400 degrees.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Pour mixture into a buttered baking dish and bake until the surface browns.

Similar Recipes

Ratings

4 out of 5
61 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Rita

When H&H was still around, mac and cheese and a glass of milk was my favorite lunch. The mac and cheese was 25 cents and the milk 5. I'm definitely going to try this recipe to check out if it's as good.

If memory serves, you definitely need to use a ridged tube macaroni. The smooth kind will not work.

CD

This was the first macaroni and cheese I ever made at home ...memories of going to the x-mas show at Rockefeller Center with my Mom, and stopping at Horn and Hardware first to have some! Wow...that was a long time ago!

Steve

They used a larger pasta than elbow.

Jack

The H & H original recipe calls for ridged ziti noodles, not elbows.

chriszee

ziti's the one. fresh tomatoes sliced, the other. broil top after bubbly. Columbus circle '58-60" .15 roll .05, milk .05, st paul the apostle lunch. once a week. lol

Jim

Are the tomatoes drained?

Connie

I'd drain them.

Rita

When H&H was still around, mac and cheese and a glass of milk was my favorite lunch. The mac and cheese was 25 cents and the milk 5. I'm definitely going to try this recipe to check out if it's as good.

If memory serves, you definitely need to use a ridged tube macaroni. The smooth kind will not work.

CD

This was the first macaroni and cheese I ever made at home ...memories of going to the x-mas show at Rockefeller Center with my Mom, and stopping at Horn and Hardware first to have some! Wow...that was a long time ago!

Private notes are only visible to you.

Credits

The New York Public Library

Recipe Tags

Advertisement

or to save this recipe.

Trending on Cooking

Cooking Guides