Best 3 Horn Hardarts Macaroni And Cheese Ala Arthur Schwartz Recipes

Indulge in a culinary journey to the iconic Horn & Hardart Automat, where the legendary Macaroni and Cheese Ala Arthur Schwartz was born. This timeless dish, named after the renowned composer, is a symphony of flavors that has captivated taste buds for generations. With just a few simple ingredients, this recipe delivers a creamy, cheesy masterpiece that is both comforting and utterly delectable. But that's not all! This article also offers a delightful collection of macaroni and cheese recipes that span a range of styles and tastes. From the classic Baked Macaroni and Cheese to the innovative Truffled Mac and Cheese, each recipe promises a unique culinary experience. Whether you prefer a traditional approach or are seeking a gourmet twist, this article has something for every macaroni and cheese enthusiast.

Here are our top 3 tried and tested recipes!

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

Ingredients

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 & 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

Ingredients

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.

HORN AND HARDART MACARONI AND CHEESE

Horn and Hardart Macaroni and Cheese image

Horn and Hardart was a popular restaurant in Philadelphia and New York City years ago. They had many signature dishes. Macaroni and cheese was one of their best dishes. This recipe is a copycat of their recipe.

Provided by Anita Hoffman

Categories Pasta Sides

Time 35m

Number Of Ingredients 11

Ingredients

3/4 lb ziti rigati, cooked and drained
1/8 tsp red pepper
6 Tbsp flour
1/8 tsp white pepper
6 Tbsp butter
4 Tbsp light cream
6 c milk
3 c grated sharp cheddar cheese
2 tsp salt
1 c crushed tomatoes
2 tsp sugar

Steps:

1. In a medium saucepan, melt the butter over low heat. Blend in flour and cook 2 minutes. Beat in the milk, then the cream and cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Remove from heat and cool slightly.
2. Stir in the cheese until melted, then add the tomatoes, salt, sugar and two peppers.
3. Add cheese mixture to the ziti.
4. Pour into a greased 9 X 13 inch baking dish. Bake at 400 degrees for 25 to 30 minutes or until top browns and bubbles.

Tips:

To make the macaroni and cheese extra creamy, use a combination of sharp cheddar cheese and Parmesan cheese.
Add a little bit of dry mustard powder to the cheese sauce for a subtle tang.
For a crispy topping, use panko breadcrumbs instead of regular breadcrumbs.
If you don't have any evaporated milk, you can use whole milk instead. Just be sure to reduce the amount of butter you use to 2 tablespoons.
To make the macaroni and cheese ahead of time, assemble it and bake it according to the recipe. Then, let it cool completely and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat it in a 350-degree Fahrenheit oven until it's warmed through.

Conclusion:

This macaroni and cheese recipe is a classic for a reason. It's creamy, cheesy, and has a crispy topping that everyone will love. Whether you're making it for a weeknight dinner or a special occasion, this recipe is sure to be a hit. So next time you're looking for a comforting and delicious meal, give this macaroni and cheese a try.