Featured Cookbook

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1. Horn and Hardart Baked Beans

2. Horn and Hardart Baked Macaroni and Cheese

3. Horn and Hardart Rice Pudding

Book Description

On the 100th birthday of Horn & Hardart, a look back at one of America’s most beloved institutions A coin-operated glass-and-chrome wonder, Horn & Hardart’s Automats revolutionized the way Americans ate when they opened up in Philadelphia and New York in the early twentieth century. In a country where the industrial revolution had just taken hold

... (more)

The Automat: The History, Recipes, and Allure of Horn & Hardart's Masterpiece

Authors: MARIANNE HARDART,LORRAINE DIEHL

Date: November 2002

ISBN: 0609610740

Publisher: Clarkson Potter

Hardcover

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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

1. Cook the macaroni according to package directions. Drain.

2. Preheat the oven to 375 degrees.

3. 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.

4. 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.

More From This Book:

1. Horn and Hardart Baked Beans

2. Horn and Hardart Baked Macaroni and Cheese

3. Horn and Hardart Rice Pudding

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