Horn & Hardart's Macaroni and Cheese 
Submitted by boz
A mac and cheese recipe from the Philadelphia and New York restaurant (or so I've heard)
Cal: 932 Fat: 39g Carbs: 104g Protein: 40g Fiber: 4g
More Nutrition...
More Nutrition...
Original recipe serves 2
Directions
Prep: 15 min | Cook: 40 min | Ready in: 55 min
- Preheated to 400F (205C).
- In a small saucepan, melt the butter over low heat, blend in flour and cook about 2 minutes.
- Beat 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. Stir in the cheese until melted, then the crushed tomatoes, sugar, caynenne and white peppers.
- Stir in the macaroni. Pour into a shallow, buttered baking dish and bake in the oven until the surface browns, 25 to 30 minutes.
NOTE: This 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.
Nutrition Facts*
Based on a 2000 calorie diet per serving per serving
DV %
46.6
--
34.7
16
59.8
38.9
80
22.3
Calories: 931.7
Total Sugars: 5g
Carb.: 104.1g
Fiber: 4g
Total Fats: 38.9g
Cholesterol: 116.8mg
Protein: 40g
Sodium: 534.9mg
*Data provided by USDA
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