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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: 932 Fat: 39g Carbs: 104g Protein: 40g Fiber: 4g
More Nutrition...

Original recipe serves 2

Ingredients (serves 2)

½ 2x 3x Reset

  • 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 Buy on Amazon, baking dish Buy on Amazon

    Directions

     Prep: 15 min | Cook: 40 min | Ready in: 55 min
    1. Preheated to 400F (205C).
    2. In a small saucepan, melt the butter over low heat, blend in flour and cook about 2 minutes.
    3. Beat in the milk, then the cream and cook over medium heat, stirring constantly, until the mixture comes to the boil and thickens.
    4. Remove from heat. Stir in the cheese until melted, then the crushed tomatoes, sugar, caynenne and white peppers.
    5. Stir in the macaroni. Pour into a shallow, buttered baking dish and bake in the oven until the surface browns, 25 to 30 minutes.
    Original recipe 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.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %

    46.6
    --
    34.7
    16
    59.8
    38.9
    80
    22.3


    Calories: 931.7
    Total Sugars: 5g
    Carb.: 104.1g
    Fiber: 4g
    Total Fats: 38.9g
    Cholesterol: 116.8mg
    Protein: 40g
    Sodium: 534.9mg

    *Data provided by USDA

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