Pinoy Style Baked Macaroni

And everybody loves pasta. And we love most our own PINOY STYLE BAKED MACARONI. It is just simply a bunch of cooked pasta, combined with a meaty sweet tomatosauce and topped with a very easy to make creamy cheese topping. If you don’t have an oven at home, you can still enjoy this recipe by heating a large pan, then there toss your pasta and the meaty sauce, cook until pasta absorb the sauce. Make sure you do this on a low heat so as to prevent your pasta from being overcooked. Enjoy!

You may also try this pasta recipes: CREAMY FETTUCCINI and CHEESY ZITI.

PINOY STYLE BAKED MACARONI

1 kilo elbow macaroni

Pinoy style spaghetti sauce:
3 tbsp. butter
500 grams ground lean beef
500 grams corned beef
1 cup chopped ham
3 cloves garlic, peeled and minced
2 medium white onions, peeled and diced
250 grams tomato sauce
1 cup fresh red tomatoes, seeds removed diced
1/2 cup Filipino banana catsup
500 grams sweet-style spaghetti sauce
2 tbsp. brown sugar
3 tbsp. tomato paste
1 piece beef buillon (optional)
1/2 cup water
salt
ground black pepper

cheese sauce:
4 tbsp. butter
1/4 cup all-purpose flour
2 1/2 cup fresh milk
1/2 tsp. salt
1 cup grated sharp cheddar cheese
1 block of cream cheese, cubed
salt

Cook you elbow macaroni pasta according to package directions. Drain, rinse, drain and set aside.

To make the sauce, heat 2 tablespoons of butter in a large skillet. Brown ground beef, transfer in a bowl and set aside.

With the remaining butter, saute garlic, tomatoes and onions. Add the corned beef and chopped, cook for few minutes, stirring occassionaly. Add browned ground beef.

Add tomato sauce, Pinoy banana catsup and spaghetti sauce, cook for 7-10 minutes on a medium fire, stirring occassionaly.

In a 1/2 cup water, dissolve beef buillon and tomato paste. Pour this in the pan. Then season with sugar, salt and pepper. You may adjust flavor and thickness by adding sugar, salt, pepper and water. Cook for another 15-25 minutes, stirring occasionally.

To make the creamy cheese topping, melt butter in a small saucepan over medium low heat. Add flour, stirring constantly until dissolved. Whisk in the milk until the sauce is thick. Add salt according to your taste. Add the grated cheddar cheese and cream cheese, stirring constantly until all cheeses melt.

Now, to prepare your PINOY STYLE BAKED MACARONI, preheat oven to 375 F.

In a large baking dish, combine your cooked elbow macaroni and macaroni sauce. Toss until all pasta is well covered with sauce. Top your PINOY STYLE BAKED MACARONI evenly over your macaroni mixture.

Bake for 20-25 minutes. Remove from oven. Serve your PINOY STYLE BAKED MACARONI with toasted bread.

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