Horn & Hardart’s Macaroni and Cheese ala Arthur Schwartz: A Culinary Homage

The aroma alone transports me. It’s not just any mac and cheese scent; it’s that distinct, comforting blend of sharp cheddar, a hint of tomato tang, and a whisper of cayenne that I associate with pure, unadulterated joy. It reminds me of my grandmother, a fiercely independent woman who, despite her sophisticated palate, secretly craved the simple pleasures of this retro classic. For her, and now for me, it’s more than just a dish; it’s a warm hug in a bowl.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Servings: 4-6
• Yield: 1 baking dish
• Dietary Type: Comfort Food

Ingredients

• 3 tablespoons butter
• 4 tablespoons flour
• 3 cups milk, plus
• 4 tablespoons light cream (or milk)
• 2 cups shredded cheddar cheese
• ½ cup crushed canned tomatoes
• 1 teaspoon sugar
• 3-5 dashes cayenne
• 3-5 dashes white pepper
• 1 lb small macaroni noodles, cooked al dente
• Salt, to taste

Equipment Needed

• Medium saucepan
• Whisk
• Shallow baking dish (buttered)

Instructions

1. Preheat your oven to 400°F (200°C). Generously butter a shallow baking dish; this will ensure the mac and cheese doesn’t stick and will contribute to a beautiful golden crust.
2. In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour. Cook this mixture, stirring constantly, for about 2 minutes. This creates a roux, the foundation of our creamy cheese sauce. Be patient and don’t let it brown; you want it to cook just enough to lose the raw flour taste.
3. Gradually beat in the milk and light cream (or additional milk). Whisk continuously to prevent lumps from forming. Continue stirring until the mixture comes to a boil and begins to thicken. This may take several minutes, so keep an eye on it and adjust the heat if needed to prevent scorching.
4. Once the sauce has thickened, reduce the heat to low. Stir in the shredded cheddar cheese until it is completely melted and the sauce is smooth.
5. Add the crushed canned tomatoes, sugar, cayenne, white pepper, and salt. Stir well to combine all the flavors. The tomatoes add a subtle tang that balances the richness of the cheese, while the sugar and peppers provide a hint of sweetness and spice.
6. Now it’s time to bring it all together. Stir in the cooked macaroni noodles until they are evenly coated in the cheese sauce. Make sure the macaroni is cooked al dente; they will continue to cook in the oven, so you don’t want them to become mushy.
7. Pour the macaroni and cheese mixture into the prepared baking dish. Spread it evenly to ensure even baking.
8. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly. Keep an eye on it during the last few minutes of baking to prevent it from burning.
9. Remove from the oven and let it cool slightly before serving. This allows the mac and cheese to set up a bit, making it easier to serve.

Expert Tips & Tricks

• Cheese Choice: While cheddar is traditional, feel free to experiment with other cheeses like Gruyere, Monterey Jack, or even a touch of Parmesan for a more complex flavor profile.
• Spice Level: Adjust the amount of cayenne and white pepper to your liking. If you prefer a milder flavor, start with just a dash or two.
• Make-Ahead: You can assemble the mac and cheese ahead of time and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
• Preventing a Soggy Crust: Avoid overcooking the macaroni before adding it to the cheese sauce. It should still have a bit of bite to it.
• Breadcrumb Topping: For an extra crispy topping, sprinkle breadcrumbs mixed with melted butter over the mac and cheese before baking.

Serving & Storage Suggestions

Serve this classic mac and cheese warm, straight from the oven. It’s delicious on its own or as a side dish to grilled meats, roasted vegetables, or a simple salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave in short intervals, stirring occasionally, until heated through. You can also reheat it in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. If the mac and cheese seems dry after reheating, add a splash of milk or cream to restore its creamy texture.

Freezing is not recommended as the sauce may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	910.5 kcal	N/A
Calories from Fat	349 g	38%
Total Fat	38.8 g	59%
Saturated Fat	23.7 g	118%
Cholesterol	117.7 mg	39%
Sodium	514.9 mg	21%
Total Carbohydrate	102.9 g	34%
Dietary Fiber	4.2 g	16%
Sugars	4 g	N/A
Protein	36.5 g	72%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free macaroni noodles and a gluten-free flour blend for the roux.
• Spicy Mac: Add a pinch of red pepper flakes or a dash of hot sauce to the cheese sauce for an extra kick.
• Vegetable Boost: Stir in cooked vegetables like broccoli, cauliflower, or peas to add nutrients and flavor.
• Smoked Mac: Add smoked paprika to the cheese sauce, or use smoked Gouda cheese for a smoky flavor.
• Lobster Mac & Cheese: Add chunks of cooked lobster meat to the mac and cheese for a luxurious treat.

FAQs (Frequently Asked Questions)

Q: Why is my mac and cheese grainy?
A: This can happen if the cheese sauce gets too hot and the cheese proteins separate. Keep the heat low and stir constantly to prevent this.

Q: Can I use pre-shredded cheese?
A: While convenient, pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. For best results, shred your own cheese.

Q: How can I prevent the top from burning?
A: If the top is browning too quickly, cover the baking dish with foil for the last 10-15 minutes of baking.

Q: Can I add a topping?
A: Absolutely! Breadcrumbs, crushed crackers, or even fried onions make great toppings.

Q: Can I use different types of milk?
A: Yes, you can use whole milk, 2% milk, or even plant-based milk alternatives like almond milk or oat milk, but the texture and flavor of the cheese sauce may be slightly different.

Final Thoughts

So, there you have it – a delicious journey back in time with a recipe that’s sure to become a family favorite. Don’t hesitate to experiment with different cheeses, spices, or vegetables to create your own unique version. The most important thing is to have fun and enjoy the process. And when you do make it, be sure to share your culinary triumph with friends and family, alongside a simple salad and a crisp glass of white wine. Bon appétit!