Horn & Hardart's Macaroni and Cheese
recipe has been reproduced with the kind permission
of Arthur Schwartz and comes from his latest
book Arthur Schwartz's
New York City Food.
more than 30 years, Arthur Schwartz, was a newspaper
food editor, columnist and restaurant critic. For nearly
13 years, he was the host of the nationally syndicated
"Food Talk," the first and still most commercially
successful radio food program in the US. He is the author
of six cookbooks, including the best-selling "Naples
At Table: Cooking in Campania," considered a definitive
work even by Neapolitans, and the award-winning "Arthur
Schwartz's New York City Food: An opinionated history
with legendary recipes."
lectures extensively at museums, libraries, and for
benefit and community audiences. He teaches cooking
at many venues in metropolitan New York City, and, for
the last five years, at his own cooking school, Cook
at Seliano, in Paestum, based at Baronessa Cecilia's
two neighboring farms, Tenuta Seliano and Masseria Eliseo
- onderful cooking vacations in Campania!
at Seliano takes place in Campani which is the region
in which the famed Amalfi Coast is located. If the idea
of taking a cooking vacation and cooking tour with Arthur
appeals to you then to find out more click
& Hardart was a Philadephia and New York restaurant
chain that also had stores specializing in take-out.
With the TV and radio advertising motto "Less
work for mother" they actually pioneered the
concept of prepared foods to eat at home.
restaurants were called Automats because, besides a
cafeteria line, they featured food behind tiny glass
windows that was accessed by putting a few nickels in
the slots. The last Automat - on Third Aveenue and 42nd
Street - closed only about ten years ago. It's now a
GAP. But New Yorkers and Philadephians old enough to
have experienced Horn & Hardart have deep nostalgia
for many of its specialties. The macaroni and cheese
is probably prime among them.
1/2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
2 tablespoons light cream (see note)
1 packed cup shredded cheddar cheese
1/4 cup crushed tomatoes (I used Pomi, you can use
any canned product)
1/2 teaspoon sugar
Dash cayenne pepper (I used several dashes)
Dash white pepper
1/2 pound small elbow macaroni, cooked until barely
a small saucepan, melt the butter over low heat, blend
in flour and cook about 2 minutes.
in the milk, then the cream and cook over medium heat,
stirring constantly, until the mixture comes to the
boil and thickens. Remove from heat.
in the cheese until melted, then the crushed tomatoes,
sugar and two peppers.
into a shallow, buttered baking dish and bake in a
preheated 400°F oven until the surface browns,
25 to 30 minutes.
recipe must have been broken down from one that made
an enormous quantity, which explains the small amount
of light cream. If you don't want to purchase a half-pint
container of light cream just for two tablespoons,
simply add two tablespoons more milk. You'll never
know the difference. I also think it needs a little
salt, which is not called for in the recipe.
Serves: 2 or 3
with permission from Arthur Schwartz