Cheesy Baked Macaroni
This cheesy baked macaroni features tender elbow pasta layered with a savory tomato meat sauce, creamy white sauce, and melted cheddar cheese. Baked until golden and bubbly, it is the ultimate Filipino-style comfort dish for family gatherings and everyday meals.
Servings: 6 people
Calories: 620kcal
Cost: $
Equipment
- 1 Baking pan A 9x13-inch pan works best for even baking
- 1 Large pot For boiling the pasta
- 1 Wire whisk Helps achieve a smooth white sauce
Ingredients
- 1 lbs macaroni
- 3/4 cups shredded cheddar cheese
- 1 lbs ground beef
- 1 pieces beef cube bouillon
- 1 pieces small red bell pepper chopped
- 1 pieces small green bell pepper chopped
- 1 pieces small yellow onion cubed
- 3 cloves garlic crushed and chopped
- 1 lbs tomato sauce
- salt and ground black pepper to taste
- 3 tablespoons cooking oil
- 4 tablespoons butter
- 1/2 cups all-purpose flour
- 1 3/4 cups fresh milk
- 1/2 cups quick melt cheese
Instructions
- Cook the macaroni according to package instructions. Drain and set aside.1 lbs macaroni
- Heat the cooking oil in a pot over medium heat. Sauté the garlic, onion, and bell peppers for 3 to 5 minutes or until softened.3 tablespoons cooking oil, 3 cloves garlic, 1 pieces small yellow onion, 1 pieces small red bell pepper, 1 pieces small green bell pepper
- Add the ground beef and cook until it turns brown, breaking it apart as it cooks.1 lbs ground beef
- Add the beef cube bouillon and stir until dissolved.1 pieces beef cube bouillon
- Pour in the tomato sauce. Stir well and bring the mixture to a boil.1 lbs tomato sauce
- Season with salt and ground black pepper. Continue cooking for 5 minutes. Remove from heat and set aside.salt and ground black pepper
- Melt the butter in a separate pot over medium-low heat.4 tablespoons butter
- Add the all-purpose flour and stir until the flour absorbs the butter and forms lumps.1/2 cups all-purpose flour
- Pour in the fresh milk while stirring continuously. Keep stirring until the flour is completely dissolved and the sauce thickens. Use a wire whisk for a smoother texture.1 3/4 cups fresh milk
- Add the quick melt cheese. Continue stirring until the cheese fully melts and blends into the sauce. Turn the heat off.1/2 cups quick melt cheese
- Place the cooked macaroni in a large mixing bowl. Pour the tomato meat sauce over the pasta and mix well. Add a few tablespoons of white sauce and some shredded cheddar cheese, then toss everything together.1 lbs macaroni, 3/4 cups shredded cheddar cheese
- Transfer the macaroni mixture to a baking pan. Spread the remaining white sauce evenly over the top, making sure to cover the entire surface.
- Preheat the oven to 375°F. Bake for 15 to 18 minutes or until the top turns golden brown.
- Remove from the oven and let it rest for a few minutes before serving.
Notes
Cheese topping — Sprinkle extra shredded cheddar or mozzarella on top before baking for a crispier, more golden cheese crust.
Ground meat options — Ground pork or a 50/50 pork-beef blend works as a substitute for ground beef and gives a slightly richer flavor.
Pasta texture — Cook the macaroni one minute short of al dente since it will continue cooking in the oven during baking.
Reheating — Reheat individual portions in the microwave with a splash of milk to keep the pasta from drying out, or cover the pan with foil and reheat in a 325°F oven for 10 to 15 minutes.
Freezing — Freeze assembled but unbaked macaroni in an airtight container for up to 3 months. Thaw overnight in the fridge before baking.
Nutrition
Serving: 6g | Calories: 620kcal | Carbohydrates: 65g | Protein: 30g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 75mg | Sodium: 850mg | Potassium: 520mg | Fiber: 3g | Sugar: 6g | Vitamin A: 680IU | Vitamin C: 25mg | Calcium: 220mg | Iron: 4mg