Mac & Cheese

This isn’t the creamy béchamel-based mac and cheese you see everywhere. Tomato sauce replaces the white sauce entirely, and chicken broth soaks into the noodles during a rest period before baking, giving the casserole a saucy, almost soupy quality that bakes down into something rich and cohesive.

Sharp cheddar melted through the tomato-coated noodles creates a tangy, savory flavor that’s closer to a Southern baked macaroni than a Northern cream-based version. The two-stage broth addition is the key move: pour half the broth in, let it soak for 15 to 20 minutes so the pasta absorbs it, then add the rest before baking.

The casserole bakes until it bubbles in the center, which means the cheese has fully melted through and the sauce has thickened around the noodles.

Kitchen Tips

• Use sharp or extra-sharp cheddar. The tomato sauce already brings sweetness, so you need a cheese with enough bite to balance it.
• The 15 to 20 minute soak before the second broth pour is key. Skipping it means the pasta doesn’t absorb enough liquid and the finished dish comes out watery.
• Let it rest 10 minutes after baking. The sauce continues to thicken as it cools slightly, and slicing into it too soon makes a runny mess.
• A round casserole dish bakes more evenly than a rectangular one for this recipe.

Variations

• Spicy version: Stir in diced green chiles or a few dashes of hot sauce before baking.
• Breadcrumb top: Scatter buttered breadcrumbs over the top for the last 15 minutes of baking for a crunchy crust.