Horn & Hardart’S Baked Macaroni & Cheese

This classic baked macaroni and cheese offers a rich, creamy texture with a subtle tang from canned tomatoes and a gentle kick from cayenne. The homemade white sauce ensures a smooth, velvety coating for the al dente elbow pasta, while the baked finish creates a satisfyingly browned top. Perfect for a cozy weeknight dinner or a comforting family meal, this dish balances savory cheese flavors with a hint of sweetness. Its a nostalgic favorite that brings warmth to the table, using simple ingredients to create a deeply satisfying vegetarian main course that everyone will love.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 474.3

Dietary: Vegetarian

Description

This classic baked macaroni and cheese offers a rich, creamy texture with a subtle tang from canned tomatoes and a gentle kick from cayenne. The homemade white sauce ensures a smooth, velvety coating for the al dente elbow pasta, while the baked finish creates a satisfyingly browned top. Perfect for a cozy weeknight dinner or a comforting family meal, this dish balances savory cheese flavors with a hint of sweetness. Its a nostalgic favorite that brings warmth to the table, using simple ingredients to create a deeply satisfying vegetarian main course that everyone will love.

Ingredients

1 1/2 cup Shredded cheddar
1 cup Uncooked elbow macaroni
1/8 teaspoon Cayenne
1 1/2 cup Milk
2 tablespoons Light cream
1/4 cup Finely chopped canned tomato
1 1/2 tablespoons Butter
1/2 teaspoon Sugar
1 1/2 tablespoons Flour
1 pinch Salt
1 pinch White pepper

Directions

1
Preheat the oven to 400 degrees F (200 degrees C).
2
Cook macaroni, uncovered, in a large pot of rapidly boiling salted water for 8-12 minutes until al dente.
3
Drain the macaroni well and set aside.
4
Combine milk and light cream in a small saucepan and bring to a simmer over medium heat.
5
Meanwhile, heat the butter in another saucepan over low heat just until foaming.
6
Add the flour to the melted butter and cook, stirring constantly, for 3 minutes to form a roux.
7
Pour the hot milk mixture into the butter-flour mixture and cook, stirring constantly, until the sauce thickens.
8
Add the shredded cheddar cheese to the white sauce, about 1/4 cup at a time, stirring until smooth and fully melted.
9
Stir in the cayenne pepper and season to taste with salt and white pepper.
10
Gently fold the finely chopped canned tomatoes and sugar into the cheese sauce.
11
Combine the cooked macaroni with the cheese sauce, ensuring all pasta is well coated.
12
Pour the mixture into a buttered 1-1/2 quart baking dish.
13
Bake for 25-35 minutes, until the top is nicely browned and bubbling.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 474.3kcal

% Daily Value *
Total Fat 31.1g48%
Saturated Fat 19.6g99%
Cholesterol 89.1mg30%
Sodium 594.9mg25%
Total Carbohydrate 21.3g8%
Dietary Fiber 1.0g4%
Sugars 5.1g
Protein 28.2g57%

* 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

This recipe is inspired by the classic cafeteria style of Horn & Hardart. While authenticity is subjective, the addition of tomatoes and a touch of sugar balances the richness of the cheese.

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

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave with a splash of milk to restore creaminess.

Keywords: baked macaroni, cheese sauce, comfort food, cheddar, tomato macaroni, vegetarian main, classic recipe, homemade mac and cheese, cayenne spice, elbow macaroni, white sauce, family dinner, easy baking, creamy pasta, horn and hardart style, cheese gratin, simple ingredients, hearty meal, kitchen staple, delicious side

Read it online: https://www.chefs-mate.com/recipe/horn-hardarts-baked-macaroni-cheese/