Horn & Hardart's Macaroni and Cheese ala Arthur Schwartz
"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."
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4-6
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
directions
- 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.
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Reviews
-
Very good, but it was a little different from the macaroni and cheese I remember eating at the restaurant. -
My H&H recipe calls for 4 Tbsp butter & flour, 3 C milk, 1 tsp salt, dash of ground white and cayenne pepper, 2 C elbow macaroni.. This is a grand recipe.. i am NOT from NY, but my entire family is.. they like this recipe a lot, but it's been too many decades for them to remember the EXACT TASTE -
I had high expectations for this recipe and a great yearning for a taste of my childhood. I remember putting the nickels in and pulling out this dish BUT not the way this is written. 1. Although you did not say, the tomatoes should be drained or dish will be too soupy. 2. It is a MUST to use small sized elbow macaroni so the sauce can be captured inside, noodles are flat and do not hold the sauce, even though thickened. 3. The butter should be unsalted, you did not note one way or the other, otherwise, this becomes a different taste from too much salt. 4. You include salt as an ingredient but do not say how much. This is really a worthwhile recipe to make...with some fixing up. -
Very tasty macaroni cheese meal. I only used a little over 2 cups of milk as it was getting quite runny and added one can of chopped tomatoes (gave it a lovely pink colour too) The spices added a great kick as well. I sprinkled some grated cheese on top and browned it off in the oven before serving. Delicious.
RECIPE SUBMITTED BY
JaniceJean
United States
I am the mother of three girls , ages 22, 12 and 6. My eldest is in college (the 5 or 6 year plan!), and my youngest live with my husband and myself in a suburb of Atlanta. I work as an NP (Nurse Practitioner), but dream of the day that I can QUIT work, and take care of my family and self. My youngest two are dancers, and I love being STAGE MOM!
I have lurked here for many years, and generally don't post as I believe I should do so only if I am adding something new to the pot. I also think that proper credit should be given to previously published authors, and it bugs me when people don't do so.
I am a bit uncomfortable with giving low ratings, and also believe that as a cook, I am SUPPOSED to change the recipe to suit my tastes, so I typically would only let you know if I liked it.
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