Dunbar Macaroni & Cheese
Submitted by txlizzard
A Southern-style baked mac and cheese with sharp cheddar, tomato sauce, and chicken broth that soaks into every noodle. Bubbly, tangy, and completely addictive comfort food.
YIELD
6 servingsPREP
10 minCOOK
1 hrsREADY
2 hrsThis ain’t your everyday mac and cheese, y’all.
Dunbar-style mac swaps out the cream sauce for a bold combination of tomato sauce and chicken broth that soaks into the elbow noodles as they bake, creating a tangy, savory casserole that’s uniquely Southern.
Sharp cheddar melts through the whole thing, getting stretchy and golden on top while the tomato gives it a subtle sweetness you won’t find in the classic bechamel version.
It’s the kind of dish that shows up at church suppers and family reunions, and the pan always comes home empty.
Pro Tips
- Let the casserole rest before baking. Those 15-20 minutes of soaking time let the broth absorb into the noodles, so you get a creamier, more cohesive dish instead of a soupy one.
- Use the sharpest cheddar you can find. It needs to stand up to the tomato sauce. Mild cheddar will get lost.
- Let it rest after baking too. Ten minutes out of the oven lets everything set so it slices rather than slumps.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Cook the noodles according to package directions.
In large bowl, mix the noodles, tomato sauce and cheese together well.
Pour into large round casserole dish. Pour 1 cup chicken broth over the mixture. Let stand for 15 to 20 minutes. Pour remaining broth over the mixture and bake for 45 to 60 minutes or until bubbly in the center. Let stand for 10 minutes before serving.
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