Horn & Hardart's Baked Macaroni & Cheese
Submitted by MichelleB
Horn and Hardart’s classic baked macaroni and cheese with a from-scratch cheddar bechamel, a touch of tomato, and a hint of cayenne. The iconic automat recipe recreated at home.
YIELD
4 servingsPREP
20 minCOOK
35 minREADY
60 minIf you grew up in New York or Philadelphia, Horn & Hardart’s automat mac and cheese was the gold standard. This is that recipe: a proper cheddar bechamel sauce poured over al dente elbow macaroni, baked until the top goes golden brown and slightly crusty.
What makes this version stand out is the small addition of chopped tomatoes and a pinch of sugar stirred into the cheese sauce. It adds a subtle sweetness and acidity that cuts through the richness. The cayenne is just enough to give it warmth without any real heat.
The bechamel needs your full attention. Melt the butter until foaming, cook the flour for a solid three minutes to get rid of the raw taste, and add the hot milk gradually. Adding cheese in small handfuls and stirring until each batch melts keeps the sauce smooth rather than grainy.
Kitchen Tips
- Use a sharp or extra-sharp cheddar for the strongest flavor. Mild cheddar can taste flat once baked.
- Cook the macaroni just to al dente. It continues cooking in the oven, so overcooked pasta turns to mush.
- Heating the milk and cream before adding to the roux prevents lumps and speeds up thickening.
- Let the dish rest 5 to 10 minutes after baking so the sauce sets up and doesn’t run all over the plate.
Variations
- Breadcrumb crust: Top with buttered panko before baking for extra crunch.
- Smoked gouda blend: Swap half the cheddar for smoked gouda for a deeper, smokier flavor.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Cook macaroni, uncovered, in 6 quarts rapidly boiling salted water 8 to 12 minutes until al dente.
Drain well.
Combine milk and cream in a small saucepan and bring to a simmer.
Meanwhile, heat the butter in another saucepan over low heat just until foaming.
Add the flour and cook, stirring, for 3 minutes.
Pour the hot milk into the butter-flour mixture and cook, stirring, until thickened.
Add the cheese to the white sauce, about ¼ cup at a time, stirring until smooth.
Add the cayenne and season to taste with salt and pepper.
Stir the tomatoes and sugar into the sauce.
Combine with the macaroni and pour into a buttered 1½ quart baking dish .
Bake for 25 to 35 minutes, until the top is nicely brown.
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