Horn And Hardart Macaroni And Cheese Recipes
HORN AND HARDART MACARONI AND CHEESE
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
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.
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.
Provided by JaniceJean
Categories Cheese
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
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- 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.
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