Horn & Hardart Macaroni & Cheese

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Servings: 4 Difficulty: Advanced
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A classic diner-style baked macaroni with a creamy, tangy tomato-cheese sauce
Horn & Hardart Macaroni & Cheese recipe image
Horn & Hardart Macaroni & Cheese recipe image
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Horn & Hardart Macaroni & Cheese

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 112.0

Description

This Horn & Hardart-style macaroni and cheese offers a nostalgic, diner-quality comfort food experience. The rich white sauce is elevated with a surprising twist of canned tomatoes and a hint of cayenne, creating a balanced flavor profile that is both creamy and tangy. Using elbow macaroni, sharp cheddar, and a routh-based sauce, this dish delivers a satisfying texture that is smooth yet hearty. It is an excellent choice for family dinners, potlucks, or when you crave a warm, savory side dish that pairs well with grilled meats or vegetables. Simple to prepare with pantry staples, this recipe brings home-style warmth to your table.

Ingredients

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cook elbow macaroni in boiling salted water according to package directions until al dente. Drain and set aside.
  3. In a small saucepan, combine milk and cream (if available) and bring to a simmer over moderate heat. Keep warm.
  4. While the milk warms, melt butter in a separate saucepan over low heat. Cook for about 1 minute until foaming.
  5. Add flour to the melted butter and cook, stirring constantly, for 3 minutes to form a roux.
  6. Gradually pour the hot milk mixture into the butter-flour mixture, whisking continuously to prevent lumps.
  7. Continue cooking and stirring with a whisk or wooden spoon for a few minutes until the sauce has thickened significantly.
  8. Remove sauce from heat. Add shredded cheddar cheese about 1/4 cup at a time, stirring until each addition is fully melted and the sauce is smooth.
  9. Stir in cayenne pepper, salt, white pepper, and sugar to taste.
  10. Fold in the chopped canned tomatoes.
  11. Combine the cooked macaroni with the cheese sauce, ensuring all pasta is well coated.
  12. Transfer the mixture to a buttered 1 1/2 quart baking dish.
  13. Bake for 25 to 30 minutes, until the top is bubbly and nicely browned.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 112.0kcal
% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.7g4%
Cholesterol 1.8mg1%
Sodium 36.0mg2%
Total Carbohydrate 20.2g7%
Dietary Fiber 1.1g5%
Sugars 4.7g
Protein 5.7g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe text mentions "2 tb Light cream" and "1 1/2 tb Butter" and "1/4 c Canned tomatoes" and "1 1/2 tb Flour" and "1/2 ts Sugar" and "1 1/2 c Cheddar cheese" in the ingredient list section of the directions. Ensure you have these additional ingredients on hand: 2 tablespoons light cream, 1.5 tablespoons butter, 1/4 cup canned tomatoes (chopped fine), 1.5 tablespoons flour, 1/2 teaspoon sugar, and 1.5 cups shredded cheddar cheese.

For a crispier top, you can sprinkle extra shredded cheese or breadcrumbs over the dish before baking.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Keywords: macaroni, cheese, baked, comfort food, diner style, cheddar, tomato sauce, creamy, vegetarian, main dish, side dish, classic, homemade, easy, family dinner, cayenne, elbow pasta
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