Total Time
Prep 25 mins
Cook 25 mins

This I have not tried but certainly does look scrumptious! From Gourmet.

Ingredients Nutrition


  1. Simmer chuck in broth in a 2 qt saucepan, uncovered, stirring occasionally, until meat is very tender, about 1 hour.
  2. While meat simmers, break up tomatoes by squeezing them into a bowl with puree.
  3. Cook onion in half of butter in a 4 qt saucepan over moderate heat, stirring, until softened.
  4. Add tomatoes with puree, Worcestershire sauce, and sugar, then simmer stirring occasionally, 15 minutes, or until slightly thickened.
  5. Preheat oven to 400.
  6. To make topping, toss together bread crumbs, 1 cup Cheddar, remaining melted butter and salt and pepper to taste.
  7. Cook macaroni in boiling salted water until al dente, then drain in a colander.
  8. Cool macaroni 3 minutes, then tranfer to a large bowl.
  9. Toss with tomato sauce, beef with broth, remaining 3 cups cheese and salt and pepper to taste.
  10. Transfer macaroni mixture to a buttered 13x9x2" glass baking dish and spoon topping evenly over.
  11. Bake in middle of oven, uncovered, 25 minutes or until topping is golden brown and mixture is bubbling.
  12. Makes 8-10 servings.


Most Helpful

This was good! I used the herbed beef broth for extra flavor. It was hard finding whole tomato puree so I had to use regular puree. I also added mushroom slices. Will make again, but maybe throw in some more herbs for extra flavor.

Kikimony March 21, 2003

I made this for dinner last night because I had most of the ingredients on hand. I did use ground beef and I used onion powder in place of the onions. I really liked the cheese topping! This is perfect for a quick weeknight family dinner. Thanks Bev!

simplemom April 04, 2008

This was ok, a little bland and I think it would be better with ground beef, texture wise and time wise. I really liked the cheese mixed with the breadcrumbs, I've even used the technique in other recipes with tasty results. I'm going to make this again and try some tweaking with it. Good recipe to start with, thanks for posting.

Marney February 10, 2008

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