Dunbar Macaroni & Cheese
Submitted by almo
Elbow macaroni bakes with tomato sauce, sharp cheddar, and chicken broth in this Southern-style casserole. The standing time lets the broth soak into the pasta for creamy texture without a béchamel.
YIELD
8 servingsPREP
30 minCOOK
60 minREADY
90 minThis mac and cheese takes a different route. Instead of a traditional cheese sauce, tomato sauce coats the noodles, then chicken broth soaks in during two rest periods. The result is creamy, tomatoey, and deeply savory with that sharp cheddar bite.
The standing time isn’t optional. That’s when the magic happens, as the pasta absorbs the broth and the flavors marry. Don’t rush it.
Chef Tips
- First rest crucial: The initial 15-20 minute standing time lets pasta start absorbing liquid before baking
- Don’t skip second broth: Adding broth in two stages prevents watery sauce while ensuring creamy texture
- Final rest matters: Let casserole sit 10 minutes after baking so it sets and doesn’t run when served
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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