Baked Macaroni Filipino Style Recipe
Try this Baked Macaroni Filipino style recipe! It's rich and flavorful, with a sweet, meaty sauce and cheesy topping, it’s the ultimate pasta meal for a large crowd.
Equipment
- Cooking pan
- colander or strainer
- sauce pan or deep pan and wooden spoon
- Whisk
- 10" x 6.5" baking dish (2 nos.)
- Oven
Ingredients
- 400 grams elbow macaroni, uncooked
- water
- salt
- oil, optional
Meat Sauce:
- 2 tablespoons olive oil or canola oil
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 400 grams ground beef
- 1 and ½ cup tomato sauce
- ½ cup (135g) tomato paste
- ½ cup banana ketchup
- 1 cup beef broth or 1 piece beef cubes dissolved in 1 cup water
- 1 medium carrot, diced
- ½ cup green bell pepper
- ½ cup red bell pepper
- 1 tablespoon sugar
- salt & pepper to taste
- ½ cup cheddar cheese, grated
Mornay Sauce:
- 4 tablespoons butter, room temperature
- ¼ cup all-purpose flour
- 3 and ½ cups milk
- salt and pepper to taste
- 1 cup Edam cheese, parmesan cheese or any other quick melting cheese, grated
- 2 cups cheddar cheese, grated
Instructions
- In a large pot over medium heat, bring about 2 liters of water to a boil. Cook 1 to 2 minutes shorter than the package recommended so that the macaroni is not totally cooked (the macaroni will be fully cooked after baking). Drain well after rinsing under cold running water.
Meat Sauce:
- In a pan over medium heat, heat oil.
- Sauté garlic and onion and cook until translucent.
- Add ground beef and cook until the ground beef is lightly browned, about 7 to 10 minutes. Stir occasionally and break apart with the back of a spoon to cook evenly.
- Add tomato sauce, tomato paste, ketchup and beef broth. Mix well until combine. Cover and simmer for about 20 minutes.
- Add carrots, bell peppers, sugar, salt and pepper. Mix well to fully incorporate.
- Cover and simmer for another 3 minutes or until vegetables becomes tender-crisp.
- Remove from heat and set aside.
Mornay Sauce:
- Slowly and carefully whisk in milk until well blended.
- Season with salt and pepper.Note: If the sauce is too thick, add a little more milk until it comes to a creamy consistency.
- Increase heat to medium and continue cooking the sauce until it thickens and coats the back of your spoon.
- Add the Edam cheese and cheddar cheese and mix until both cheese are melted. Set aside.
Assemble:
- Combine the cooked macaroni and meat sauce.
- Transfer the macaroni mixture into a baking dish.
- Pour mornay sauce on top, spreading across to completely cover the pasta.
- Bake for about 20 to 25 minutes or until hot and bubbly.
- Remove from the oven and allow to cool down for at least 15 to 20 minutes before cutting into serving portions.
- Share and enjoy!
