My youngest sister, Mary Heidi, asked me to cook pasta for her graduation party last weekend. Since I already cooked Pasta Carbonara just this week, I finally decided for BAKED MACARONI. Mary agreed with delight since it is her favorite pasta. She had about 15-20 friends who came and it really was an army. Well, I do have a confession to make. It was not really baked because I didn’t use the oven to bake the Macaroni Pasta. I really find it hard bending each time I bake so What I did was, I baked the Macaroni Pasta in the my turbo broiler. Well, whether, I should call it Baked Macaroni or Turbo Broiled Macaroni, my sister’s army devoured it completely. And I am satisfied.
1 kilo elbow macaroni
for pasta sauce:
1/4 cup butter
1 cup white onion, minced
3 cloves garlic, minced
1/2 kilo ground lean beef
1/4 kilo hotdog, sliced into small portions
1/4 kilo ham, cut into small squares
500 grams spaghetti sauce
500 grams tomato sauce
1/4 cup brown sugar
salt and pepper
for cream cheese:
1/2 cup evaporated milk
1/2 cup grated cheese
Cook pasta according to directions. Drainand set aside.
For Baked Macaroni Sauce:
Heat butter over low heat in a large skillet or pan.
Saute garlic then add garlic.
Add beef, hotdog and ham. Saute until meats are cooked.
Pour spaghetti sauce and tomato sauce.
Add water to get desired consistency.
Season with brown sugar, salt and pepper.
For Baked Macaroni Cream Cheese:
On a small pan, cook over low heat evaporated milk and grated cheese.
Constantly stirring the mixture until cheese is melted.
For Baked Macaroni’s final phase:
Transfer cooked elbow macaroni on a pan or oven-safe dish.
Pour on the Baked Macaroni Sauce making sure each macaroni is covered with pasta sauce.
Then pour on the cream cheese over the pasta.
Bake pasta on a pre-heated oven (350 F degrees) for about 15-20 minutes.
*** If you want the easy way of baking the macaroni, do the same procedure with your turbo broiler. Just set your turbo broiler to 200 F degrees and set timer for 25 minutes.