This has been a favorite of many while growing up. Don’t miss this classic dish!
Horn and Hardart Macaroni and Cheese
Horn and Hardart Macaroni and Cheese
Make Horn and Hardart Macaroni and Cheese just like you remember.
Print Pin RatePrep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: 421kcal
Ingredients
- 1 cup Elbow Macaroni cook according to package directions
- 1/8 teaspoon Cayenne Pepper
- 1 1/2 cups milk
- 2 tablespoons half and half
- 1 1/2 tablespoons butter
- 1/4 cup canned tomatoes
- 1 1/2 tablespoon flour
- 1/2 teaspoons sugar
- 1 1/2 cups shredded Cheddar cheese
- salt to taste
- white pepper to taste
Instructions
- Preheat oven to 400 degrees. Combine milk and cream in a small saucepan and bring to a simmer over moderate heat. While the milk warms, heat the butter in another saucepan over low heat for 1 minute until foaming. Add the flour and cook, stirring for 3 minutes. Pour the hot milk into the butter -- flour mixture and cook, stirring with a wire whisk or wooden spoon for a few minutes, until thickened.
- Add the cheese to the white sauce, about 1/4 cup at a time. Stirring until the cheese has melted and the sauce is smooth. Add the cayenne, salt and white pepper to taste. Stir the tomatoes and the sugar into the cheese sauce, combine the macaroni and cheese sauce and pour into a buttered casserole dish, Bake for 25 to 30 minutes.
Nutrition
Calories: 421kcal | Carbohydrates: 35g | Protein: 18g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 67mg | Sodium: 365mg | Potassium: 294mg | Fiber: 1g | Sugar: 6g | Vitamin A: 15.8% | Vitamin C: 1.7% | Calcium: 42.9% | Iron: 5.9%
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Linda says
March 15, 2016 at 11:20 amthis is no where near the H&H mac & cheese i remember! and i can’t find the right recipe :(.
I remember big rigatoni that flattened when cooked. the cheese was a WHITE cheddar so the sauce was white not yellow. the sauce stayed very loose and saucy. It didn’t get thick like a baked macaroni. so not sure. also the tomatoes were minimal and bigger pieces like whole or stewed tomatoes cut up. anyone remember it like this? or have this recipe?
Candy says
August 23, 2016 at 5:27 pmLinda, I agree with you 100%! I cannot find such a recipe anywhere. They always have the wrong macaroni,( it was not elbow, it was the flat, ridged rigatoni !)and the sauce is never saucy enough. It was slightly pink from the tomatoes I am guessing, but it was very saucy, more soupy. I can even taste it!
Ret says
July 13, 2018 at 9:12 pmI agree. I also miss the real H&H Mac and cheese.
Nona says
July 23, 2018 at 10:36 pmYou are correct. It was made with rigatoni pasta and stewed tomatoes. It did have cream in it and e tea sharp cheese was used. I can’t stand people getting the praises for a messed up incorrect recipe. Respectfully Nona from Philadelphia
Ronrap says
December 30, 2011 at 1:03 amNot even close. Add an extra 1/2 cup of crème; add 1 whole can of stewed tomatoes, use 1 cup use xxx sharp cheese, 1/3 cup of Monterey Jack cheese. Use 1 tablespoon of bread crumbs, parmesan cheese and olive oil for the top. Only bake for 15 – 20 minutes or the sauce will dry out.
Carla Bonner says
October 23, 2011 at 3:14 amI gre up in Manhattan and my mom used to take me to Horn and Hardart. Their mac and cheese was my favorite. While living over seas I had a touch of nostalgia and found this recipe. It was so good the memories came flooding back!!! thank you!!!
Anonymous says
October 12, 2011 at 1:39 amWhere can the wide, flat. grooved macaroni, like H&H used, be purchased?
Ret says
July 13, 2018 at 9:14 pmTry using rigatoni ILO elbow Mac.
Nona says
July 23, 2018 at 10:39 pmCan buy at any local supermarket. And now there are two sizes long or short. I like the short because there still large when u cook them. Try not to over cook or under cook.
Liz Nelson says
April 18, 2011 at 10:50 amWe loved this macaroni! It was so good the kids couldn’t get enough!