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Horn & Hardart's Macaroni and Cheese  

A mac and cheese recipe from the Philadelphia and New York restaurant (or so I've heard)

Cal: 311 Fat: 13g Carbs: 35g Protein: 13g Fiber: 1g

Original recipe serves 6
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 6)

  • 1/2 teaspoon sugar
  • 2 tablespoons light cream
  • 1 dash cayenne pepper
  • 1/2 pound macaroni ; cooked, until barely done
  • 1 1/2 cups milk
  • 2 tablespoons all-purpose flour
  • 1 1/2 tablespoons butter
  • 1 cup cheddar cheese ; shredded, packed
  • 1/4 cup tomatoes ; crushed
  • 1 dash white pepper
  • In My Kitchen

  • You will also need: saucepan, baking dish


    In a small saucepan, melt the butter over low heat, blend in flour and cook about 2 minutes. Beat in the milk, then the cream and cook over medium heat, stirring constantly, until the mixture comes to the boil and thickens. Remove from heat. Stir in the cheese until melted, then the crushed tomatoes, sugar and two peppers. Stir in the macaroni. Pour into a shallow, buttered baking dish and bake in a preheated 400-degree oven until the surface browns, 25 to 30 minutes. Serves 2 or 3. NOTE: This recipe must have been broken down from one that made an enormous quantity, which explains the small amount of light cream. If you don't want to purchase a half-pint container of light cream just for two tablespoons, simply add two tablespoons more milk. You'll never know the difference. I also think it needs a little salt, which is not called for in the recipe.

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