Best 3 Horn Hardarts Macaroni And Cheese Ala Arthur Schwartz Recipes

Horn & Hardart's macaroni and cheese has been a beloved dish since the restaurant chain first opened its doors in 1888. In the 1930s, composer and lyricist Arthur Schwartz added his own special touch to the recipe, creating a version that became so popular that it's still served in restaurants today. If you're looking for a classic macaroni and cheese recipe that's sure to please everyone at the table, look no further than Horn & Hardart's macaroni and cheese ala Arthur Schwartz.

Check out the recipes below so you can choose the best recipe for yourself!

HORN & HARDART'S BAKED MACARONI AND CHEESE

Horn & Hardart's Baked Macaroni and Cheese image

Provided by Glenn Collins

Categories appetizer, side dish

Time 1h

Yield Serves 4

Number Of Ingredients 11

Ingredients

1/4 pound elbow macaroni
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1/2 teaspoon salt
Dash white pepper
Dash red pepper
1 1/2 cups milk
2 tablespoons light cream
1 cup Cheddar cheese, shredded
1/2 cup canned tomatoes, diced
1/2 teaspoon sugar

Steps:

Cook macaroni according to directions on the package. Preheat oven to 400 degrees.
Melt butter in the top of a double boiler. Blend flour, salt and white and red pepper in gradually. When smooth, add milk and cream, stirring constantly. Cook for a few minutes until it thickens.
Add cheese and continue to heat until it melts and the sauce looks smooth. Remove from heat. Add cooked macaroni to the sauce. Add sugar to the tomatoes and add to the sauce.
Pour mixture into a buttered baking dish and bake until the surface browns.

Nutrition Facts : @context http, Calories 354, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 11 grams, Sodium 452 milligrams, Sugar 7 grams, TransFat 1 gram

HORN & HARDART'S MACARONI AND CHEESE ALA ARTHUR SCHWARTZ

Horn & Hardart's Macaroni and Cheese ala Arthur Schwartz image

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

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

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.

MACARONI AND CHEESE ALA ISAAC AND GOOD AND PLENTY

Macaroni and Cheese Ala Isaac and Good and Plenty image

I love me some Isaac, this is from his site: Indulge Yourself with Comfort Food Isaac Mizrahi, our favourite designer/entertainer/man-about-town, hit the mother lode of macaroni & cheese recipes while visiting the kitchen of Eileen Weinberg's Good And Plenty To Go restaurant. There, he and Eileen went through the steps of concocting the most delicious, decadent and cheesiest of creations. Bechamel and Muenster and cheddar, oh my! With "comfort food" all the rage, and PMS always raging, macaroni and cheese is the ultimate security blanket.

Provided by Miss Erin C.

Categories One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 lb macaroni (cooked)
2 cups yellow cheddar cheese
2 cups muenster cheese
2 cups heavy cream
2 cups milk
8 tablespoons butter
6 tablespoons flour

Steps:

Heat the milk and cream together to a boil.
Melt butter in saucepan.
When melted, add all the flour, stirring constantly.
Let cook for 4 to 5 minutes, continuing to stir.
Remove from heat, and add warm milk and cream while whisking-- if sauce is too thick, add a touch more milk.
Add cheese to white sauce and stir.
(Save a bit of cheese for the topping.) Stir sauce into macaroni and place in a buttered casserole dish.
Place in 350-degree oven until slightly brown and bubbly on top-- 25 to 30 minutes.

Tips:

Use a good quality macaroni. This will make a big difference in the final dish. Look for a pasta that is made with durum wheat and has a slightly nutty flavor.
Cook the macaroni al dente. This means that it should be cooked until it is tender but still has a slight bite to it. Overcooked macaroni will be mushy and unpleasant.
Use a flavorful cheese sauce. The cheese sauce is the key to this dish, so make sure it is packed with flavor. Use a combination of sharp cheddar, Gruyère, and Parmesan cheeses for a rich and creamy sauce.
Add some extras. Feel free to add other ingredients to your macaroni and cheese to make it even more delicious. Some popular additions include cooked bacon, crumbled sausage, diced tomatoes, and chopped green onions.
Bake it until golden brown. The final step is to bake the macaroni and cheese until it is golden brown and bubbly. This will give it a crispy crust and a melted, gooey center.

Conclusion:

Macaroni and cheese is a classic comfort food that is loved by people of all ages. This recipe for Horn & Hardart's Macaroni and Cheese ala Arthur Schwartz is a great way to enjoy this dish. It is easy to make and can be customized to your own liking. So next time you are looking for a quick and delicious meal, give this recipe a try.