Does anyone have the recipe for the mac & cheese at Cafeteria in NYC?

Question

I love their mac & cheese. Does anyone have the very recipe, or something very similar including the fontina cheese?

Answer 1

Not sure if this is the original or a clone, but as a kid growing up in New York City, this was IT. (You could sub fontina, but not sure it would be the same.)


Horn and Hardart Baked Macaroni & Cheese from The Automat

The Automat: The History, Recipes, and Allure of Horn and Hardart's Masterpiece
by Lorraine B. Diehl, Marianne Hardart
Publisher: Clarkson N. Potter Date: November 2002

Serves 4 to 6
1/4 pound rigatoni macaroni
2 tablespoons unsalted butter, plus more for greasing pan
1 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 1/2 cups milk
1/2 pound sharp Cheddar cheese, cut into 1/4-inch cubes
1/2 teaspoon Worcestershire sauce

Cook the macaroni according to package directions. Drain.

Preheat the oven to 375 degrees.

In a 1-quart saucepan, melt the butter over low heat. With a wire whisk mix in the flour, salt, and pepper. Cook 1 to 2 minutes or until a smooth mixture forms.

Continue to whisk and gradually add the milk; cook about 5 minutes, until the mixture is thick and smooth. Remove from heat.

In a large mixing bowl, combine the cooked macaroni with the sauce, cheese, and Worcestershire sauce. Pour into a buttered 8x8x2-inch pan and bake for 25 minutes, or until the top browns.


Here's a nostalgic look back at The Automat.
http://www.theautomat.net/

Enjoy :-)

Answer 2

Cafeteria Mac And Cheese

Answer 3

This Site Might Help You.

RE:
Does anyone have the recipe for the mac & cheese at Cafeteria in NYC?
I love their mac & cheese. Does anyone have the very recipe, or something very similar including the fontina cheese?

Answer 4

Cafeteria-Style Mac and Cheese recipe
1/2 pound elbow macaroni
1 1/2 cups milk
1 1/2 teaspoons powdered mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
Few drops of hot pepper sauce
3 1/2 cups grated sharp Cheddar cheese
(about 3/4 pound)
1/2 cup fresh bread crumbs
1/2 teaspoon paprika

Preheat oven to 350 degrees F. Butter a shallow 2-quart baking dish.

In a large pot of boiling salted water, cook the macaroni until tender but still firm, about 8 minutes. Drain well.

Meanwhile, in a small heavy saucepan, bring the milk to a simmer over moderate heat. Remove from the heat and stir in the powdered mustard, Worcestershire sauce, salt and hot pepper sauce. Set the seasoned milk aside.

Transfer the macaroni to a medium bowl. Add 11/2 tablespoons of the butter and the egg and mix well. Stir in 3 cups of the Cheddar cheese. Spread the macaroni evenly in the buttered baking dish. Pour the seasoned milk over the macaroni and sprinkle with the remaining 1/2 cup grated cheese.

In a small skillet, melt the remaining 2 tablespoons butter over moderate heat. Stir in the bread crumbs until well-coated. Scatter the buttered crumbs evenly over the macaroni and sprinkle with the paprika.

Bake for 30 minutes, or until the macaroni is bubbling and lightly colored. Transfer to the broiler and broil about 6 inches from the heat until the bread crumbs are golden brown, 1 to 2 minutes.

Serves 8.