Dunbar Macaroni & Cheese
Yield
8 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pasta, elbow macaroni
large |
*
|
| 24 | ounces |
tomato sauce
|
|
| 1 | x |
salt
to taste |
*
|
| 1 ½ | cups |
chicken broth
|
|
| 12 | ounces |
cheddar cheese, very old, sharp
grated |
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pasta, elbow macaroni
large |
*
|
| 693.6 | ml/g |
tomato sauce
|
|
| 1 | x |
salt
to taste |
*
|
| 355 | ml |
chicken broth
|
|
| 346.8 | ml/g |
cheddar cheese, very old, sharp
grated |
|
| 1 | x |
black pepper
to taste |
*
|
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.
