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Baked Macaroni

Baked Macaroni

Filipino-style Baked Macaroni is the ultimate pasta dish! With a sweet, meaty sauce, hearty noodles, and cheesy topping, it's hearty, tasty, and sure to be a crowd favorite. This recipe includes baked or no-bake instructions.

⏱ Prep: 0 min ⏱ Cook: 400 min Hard
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Ingredients

  • 1.5 1 package (16 ounces) small elbow macaroni
  • 1.5 tablespoon canola oil
  • 4.5 3 Filipino-style hotdogs, sliced diagonally
  • 1.5 1 onion, peeled and diced
  • 6 cloves garlic, peeled and minced
  • 0.75 piece ½ green bell pepper, seeded and chopped
  • 0.75 piece ½ red bell pepper, seeded and chopped
  • 1.5 1 ½ pounds ground beef
  • 3 cups tomato sauce
  • 0.75 cup tomato paste
  • 1.5 cup banana ketchup, preferably sweet and spicy
  • 1.5 cup beef broth
  • 1.5 teaspoon sugar
  • 0.75 tsp Italian seasoning
  • 0 salt and pepper to taste
  • 0 ⅓ cup butter

Instructions

  1. In a large pot on medium heat, bring about 4 quarts salted water to a boil. Add macaroni and cook 1 to 2 minutes less than package's directions. Rinse under cold running water and Drain it well.

  2. Get a pot - medium heat and warm up oil. Add sliced hotdogs and Cook, stirring now and then, for about 1 to 2 minutes or until it gets lightly browned. Remove from pan.

  3. Drop in the garlic, onion and sauté just until they soften.

  4. Add bell peppers and Cook it until tender-crisp.

  5. Add ground beef and cook, stirring occasionally and breaking apart with the back of a spoon, for about 7 to 10 minutes until nice and browned. Drain any excess fat.

  6. Add tomato sauce, tomato paste, ketchup, and beef broth.

  7. Mix in sugar and Italian seasoning.

  8. Bring it to a boil. Lower heat, cover and Keep cooking for about one hour or until meat is fully cooked and sauce is thickened.

  9. During the last 10 minutes of cooking, add browned hotdogs. Add salt and pepper to taste.

  10. In a skillet on medium heat, melt butter.

  11. Add flour and stir well into a smooth paste. Cook, stirring often, for about 5 to 7 minutes or until golden (but NOT browned) and starts to bubble a bit.

  12. Gradually add milk to the roux, whisking vigorously to prevent lumps. Cook, whisking regularly, for about 2 to 3 minutes or until it's smooth and thick enough to coat the back of the spoon.

  13. Mix in nutmeg and salt and pepper to taste.

  14. Gradually add quick-melt and cheddar cheese, whisking regularly until melted. Cook it until cheese sauce is thick but spreadable.

  15. Grease bottom and sides of a 9 x 13 baking dish with nonstick cooking spray.

  16. In a big bowl, combine macaroni and meat sauce. Gently toss together until well-combined.

  17. Transfer the pasta mixture to the prepared dish. Spoon cheese sauce on top, spreading across to cover the pasta completely.

  18. Bake in a 375 oven for about 20 to 25 minutes or until hot and bubbly. Remove from oven and allow to cool for about 15 minutes before cutting into serving portions.

  19. For better texture, undercook the pasta for about 1 to 2 minutes shy of package directions as it will Keep cooking when baked with the sauce.

  20. Cook the bechamel until it coats the back of a spoon. Dip the spoon into the béchamel and then draw a finger through the coated spoon to check for doneness. If the sauce wipes clean and leaves an open space, the sauce is done and ready for the cheese and seasonings.

  21. For neater squares, allow the baked pasta to rest for at least 15 minutes before cutting.