Super Yummy Baked Macaroni Recipe

A holiday favorite in our home, this Pinoy style tomato-based mac and cheese with loads of ground meat and mushroom is definitely a winner.  Think of it as a fusion of mac and cheese and lasagna.  Served with garlic bread, this dish is super duper delicious and of course, very easy to prepare.

Here are the ingredients:

1.  Pasta, 500 g (Traditional elbow macaroni is recommended but you can also use penne rigate, rotini, or even farfelle.)

2.  A small can of liver spread

3.  Two medium-sized green and red bell peppers, diced

4.  Dried basil leaves (You can also use fresh basil leaves.)

5.  About a cup of sliced button mushrooms

6.  Beef buillion cubes

7.  Tabasco sauce

8.  500-mL Italian spaghetti sauce

9.  Ground pork or beef

10.  A cup of onions, chopped

For the bechamel sauce, you will need the following:

1.  One block of cheese, grated

2.  500-mL full-cream milk

3.  Nutmeg

4.  One-fourth block of butter

5.  One tablespoonful of all-purpose flour

6.  One-fourth cup of Parmesan cheese

You will also need salt, pepper, and 1 bay leaf :)

Let's get cooking!  First, cook your pasta to al dente according to package instructions.  You can also add two to three pieces of crushed garlic on boling water to add more flavor.  Stir occasionally to prevent sticking.  Drain and set aside.

In a separate pan, put ground pork or beef.  Cook until brown then add in a piece of bullion cube plus the chopped onions.  Cook until the onions become translucent.

Now, add the diced bell peppers, mushrooms, and liver spread.  Cook for a few minutes then season with dried or fresh basil and black pepper.

Next, add the prepared spaghetti sauce plus a splash of Tabasco sauce.  Simmer slowly for a few minutes until cooked.  Your red sauce is done!  Add in your pasta to your sauce, place in a microwave oven-safe glass baking dish, and set aside.

Now for the white/bechamel sauce, get a separate pan.  On low heat, melt the butter.  Once melted, add the flour.  Stir constantly until it turns golden sandy color.  Now that your roux is ready, slowly add in your cold milk stirring constantly to avoid lumps.  Add more milk as necessary then add your grated cheddar and Parmesan cheese and stir, stir, stir.  Stirring constantly under low heat is key to achieve silky and smooth mixture.  Season with black pepper, nutmeg,  and salt together with a dried bay leaf.  Simmer under very low heat.  Make sure to remove the bay leaf once the sauce is cooked.

Pour the white sauce over to your cooked pasta in red sauce and place in the microwave for 5 minutes on high or until the white sauce turns super gooey.

Serve with cheesy garlic bread (see recipe here) and enjoy!