🧀 Baked Macaroni

Noodles & Rice · Main ingredient: Pasta · ⏱ 69 min · Serves 5 · ~₱305 · Best for: Dinner, Lunch, Snack

Ingredients

• 500 g 500g elbow macaroni
• 500 g 500g ground beef or pork
• 3 tbsp 3 tbsp cooking oil
• 5 clove 5 cloves garlic, minced
• 1 pc 1 medium onion, chopped
• 2 cup 2 cups tomato sauce
• 0.5 cup 1/2 cup banana ketchup
• 0.25 cup 1/4 cup tomato paste
• 2 tbsp 2 tbsp sugar
• 1 tsp 1 tsp dried oregano or Italian seasoning
• 3 pinch Salt and ground black pepper, to taste
• 0.5 tsp Pepper, to taste
• 3 tbsp 3 tbsp butter (for white/béchamel sauce)
• 3 tbsp 3 tbsp all-purpose flour
• 2 cup 2 cups fresh milk
• 1 cup 1 cup grated quickmelt cheese (for sauce)
• 200 g 200g grated quickmelt or cheddar cheese (for topping)

Instructions

1. Cook the macaroni in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
2. Preheat oven to 180°C (350°F). Grease a baking dish.
3. Heat oil in a pan over medium heat and sauté garlic and onion until fragrant. Add ground beef and cook, breaking it apart, until browned, about 8 minutes.
4. Stir in tomato sauce, banana ketchup, tomato paste, sugar, oregano, salt, and pepper. Simmer for 15-20 minutes until thickened into a rich meat sauce.
5. In a separate saucepan, melt butter over low heat, whisk in flour, and cook for 1 minute to form a roux.
6. Gradually whisk in the milk, stirring continuously until the sauce thickens and is smooth, about 5 minutes. Stir in the cup of grated cheese until melted to make a cheese sauce.
7. Combine the cooked macaroni with the meat sauce and about half of the cheese sauce, mixing well.
8. Pour the macaroni mixture into the prepared baking dish, spreading evenly. Pour the remaining cheese sauce over the top and sprinkle generously with the grated cheese for topping.
9. Bake in the preheated oven for 20-25 minutes until the cheese on top is melted, bubbly, and lightly golden.
10. Let rest for 5-10 minutes before slicing and serving warm.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.