Baked Macaroni with Cheese Topping
User Reviews
4.3
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
8 Servings
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Calories
967 kcal
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Course
Main Course
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Cuisine
Filipino
Baked Macaroni with Cheese Topping
Description
This recipe starts with elbow macaroni cooked slightly less than usual to avoid overcooking during baking. The meat sauce is richly flavored with ground beef, sliced Filipino hotdogs, garlic, onion, bell peppers, tomato sauce, paste, beef broth, and banana ketchup, seasoned with Italian herbs and a touch of sugar. After slow cooking the sauce to thicken and meld flavors, it is combined with pasta.
The cheese topping is a béchamel sauce made with butter, flour, and milk, cooked until thick and glossy, then mixed with quick-melting cubed cheese and shredded cheddar with seasonings like nutmeg, salt, and pepper. This creamy topping covers the pasta and meat mixture before baking, forming a golden, cheesy crust.
After baking, allowing the pasta to rest before cutting helps achieve neater squares for serving. The dish brings together a balance of tender pasta, savory meat sauce, and creamy cheese topping that is hearty and suited for family meals.
Undercook the pasta by 1 to 2 minutes before baking so it finishes cooking in the oven without becoming mushy.Cook the béchamel until it coats the back of a spoon and leaves a clear line when you run your finger through it, indicating the right thickness for adding cheese and seasoning.Let the baked pasta rest for at least 15 minutes before cutting to help it hold its shape for cleaner serving squares.
Ingredients
- 1 package elbow macaroni small, 16 ounces
For the Meat Sauce
- 1 tablespoon canola oil
- 3 Filipino-style hotdogs sliced diagonally
- 1 onion peeled and diced
- 4 cloves garlic peeled and minced
- ½ green bell pepper seeded and chopped
- ½ red bell pepper seeded and chopped
- 1 ½ pounds ground beef
- 2 cups tomato sauce
- ½ cup tomato paste
- 1 cup banana ketchup preferably sweet and spicy
- 1 cup beef broth
- 1 teaspoon sugar
- ½ teaspoon Italian seasoning
- salt to taste
- black pepper to taste
For the Cheese Topping
- ⅓ cup butter
- ¼ cup flour
- 3 cups milk
- 16 ounces quick-melting cheese Eden Cheese or any, cubed
- 1 cup cheddar cheese shredded
- ¼ teaspoon ground nutmeg
- salt to taste
- black pepper to taste
Instructions
- In a large pot over 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 well.
For the Meat Sauce
- In a pot over medium heat, heat oil. Add sliced hotdogs and cook, stirring occasionally, for about 1 to 2 minutes or until lightly browned. Remove from pan and set aside.
- Add onions and garlic and cook until softened.
- Add bell peppers and cook until tender-crisp.
- Add ground beef and cook, stirring occasionally and breaking apart with the back of a spoon, for about 7 to 10 minutes until lightly browned. Drain any excess fat.
- Add tomato sauce, tomato paste, ketchup, and beef broth.
- Stir in sugar and Italian seasoning.
- Bring to a boil. Lower heat, cover and continue to cook for about one hour or until meat is fully cooked and sauce is thickened.
- During the last 10 minutes of cooking, add browned hotdogs. Season with salt and pepper to taste.
For the Cheese Sauce
- In a skillet over medium heat, melt butter.
- Add flour and stir well into a smooth paste. Cook, stirring regularly, for about 5 to 7 minutes or until golden (but NOT browned) and starts to bubble a bit.
- Gradually add milk to the roux, whisking vigorously to prevent lumps. Cook, whisking regularly, for about 2 to 3 minutes or until smooth and thick enough to coat the back of the spoon.
- Stir in nutmeg and salt and pepper to taste.
- Gradually add quick-melt and cheddar cheese, whisking regularly until melted. Cook until cheese sauce is thick but spreadable.
To Assemble
- Grease bottom and sides of a 9 x 13 baking dish with nonstick cooking spray and set aside.
- In a large bowl, combine macaroni and meat sauce. Gently toss together until well-combined.
- Transfer the pasta mixture to the prepared dish. Spoon cheese sauce on top, spreading across to cover the pasta completely.
- 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.
Notes
- Undercook the pasta by 1 to 2 minutes before baking so it finishes cooking in the oven without becoming mushy.
- Cook the béchamel until it coats the back of a spoon and leaves a clear line when you run your finger through it, indicating the right thickness for adding cheese and seasoning.
- Let the baked pasta rest for at least 15 minutes before cutting to help it hold its shape for cleaner serving squares.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 967 kcal
% Daily Value*
| Calories | 967kcal | 48% |
| Carbohydrates | 73g | 24% |
| Protein | 44g | 88% |
| Fat | 56g | 86% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 169mg | 56% |
| Sodium | 2153mg | 90% |
| Potassium | 1124mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 20g | 40% |
| Vitamin A | 1991IU | 40% |
| Vitamin C | 26mg | 29% |
| Calcium | 860mg | 86% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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