Dunbar Macaroni with Beef

1. 1

   Simmer chuck in broth in a 2-quart saucepan, uncovered, stirring occasionally, until meat is very tender, about 1 hour.

2. 2

   While meat simmers, break up tomatoes by squeezing them into a bowl with puree.

3. 3

   Cook onion in half of butter in a 4-quart saucepan over moderate heat, stirring, until softened.

4. 4

   Add tomatoes with puree, Worcestershire sauce, and sugar, then simmer, stirring occasionally,15 minutes, or until slightly thickened.

5. 5

   Preheat oven to 400F.

6. 6

   To make topping, toss together bread crumbs, 1 cup Cheddar, remaining melted butter, and salt and pepper to taste.

7. 7

   Cook macaroni in boiling salted water until al dente, then drain in a colander.

8. 8

   Cool macaroni 3 minutes, then transfer to a large bowl.

9. 9

   Toss with tomato sauce, beef with broth, remaining 3 cups cheese, and salt and pepper to taste.

10. 10

    Transfer macaroni mixture to a buttered 13- by 9- by 2-inch glass baking dish and spoon topping evenly over.

11. 11

    Bake in middle of oven, uncovered, 25 minutes, or until topping is golden brown and mixture is bubbling.

* Per serving · 4 servings · Values may vary.

No additional tips available.