Horn & Hardart's Macaroni and Cheese ala Arthur Schwartz

Total Time
Prep 20 mins
Cook 25 mins

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.

Ingredients Nutrition


  1. Make white sauce- melt butter, blend in flour and cook for 2 minutes.
  2. Beat in milk and cream.
  3. Allow mixture to come to boil and thicken.
  4. Stir in cheese, peppers, sugar, tomatoes and salt.
  5. Stir in macaroni.
  6. Pour into shallow buttered baking dish and bake 400 for 25-30 minutes.


Most Helpful

Very good, but it was a little different from the macaroni and cheese I remember eating at the restaurant.

LizCl April 05, 2014

My H&H recipe calls for 4 Tbsp butter & flour, 3 C milk, 1 tsp salt, dash of ground white and cayenne pepper, 2 C elbow macaroni.. This is a grand recipe.. i am NOT from NY, but my entire family is.. they like this recipe a lot, but it's been too many decades for them to remember the EXACT TASTE

Amberngriffinco June 26, 2005

I had high expectations for this recipe and a great yearning for a taste of my childhood. I remember putting the nickels in and pulling out this dish BUT not the way this is written. 1. Although you did not say, the tomatoes should be drained or dish will be too soupy. 2. It is a MUST to use small sized elbow macaroni so the sauce can be captured inside, noodles are flat and do not hold the sauce, even though thickened. 3. The butter should be unsalted, you did not note one way or the other, otherwise, this becomes a different taste from too much salt. 4. You include salt as an ingredient but do not say how much. This is really a worthwhile recipe to make...with some fixing up.

Happy Harry #2 June 13, 2005

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