Dunbar Macaroni Food

DUNBAR MACARONI

Steps:

• Cook Macaroni according to directions and drain.
• Meanwhile, saute onions and celery in a little bit of oil until tender (about 10 minutes). Add Rotel, salt and pepper to taste, and simmer for 5 minutes.
• In a casserole dish, layer 1/2 the macaroni, 1/2 the saute mix, 1/2 the cheese, then repeat. Pour 1/2 the can of V8 over the top so the macaroni stays moist while cooking.
• Bake at 350 uncovered for 30 minutes.

DUNBAR MACARONI AND CHEESE

Steps:

• Preheat oven to 325°F.
• In large pot of boiling salted water, cook macaroni al dente (barely tender) according to package directions (5-9 minutes).
• Drain well, rinse with cold water, and return to pot.
• Mix in remaining ingredients except for the breadcrumbs, then pour into casserole pan.
• Sprinkle with breadcrumbs and bake, uncovered, until golden and bubbly (40 minutes).

DUNBAR MACARONI WITH BEEF

Steps:

• Simmer chuck in broth in a 2-quart saucepan, uncovered, stirring occasionally, until meat is very tender, about 1 hour.
• While meat simmers, break up tomatoes by squeezing them into a bowl with purée. Cook onion in half of butter in a 4-quart saucepan over moderate heat, stirring, until softened. Add tomatoes with purée, Worcestershire sauce, and sugar, then simmer, stirring occasionally,15 minutes, or until slightly thickened.
• Preheat oven to 400°F.
• To make topping, toss together bread crumbs, 1 cup Cheddar, remaining melted butter, and salt and pepper to taste.
• Cook macaroni in boiling salted water until al dente, then drain in a colander. Cool macaroni 3 minutes, then transfer to a large bowl. Toss with tomato sauce, beef with broth, remaining 3 cups cheese, and salt and pepper to taste.
• Transfer macaroni mixture to a buttered 13- by 9- by 2-inch glass baking dish and spoon topping evenly over. Bake in middle of oven, uncovered, 25 minutes, or until topping is golden brown and mixture is bubbling.