Pinoy Baked Macaroni. For those who have been looking for a
Pinoy recipe of
Baked Macaroni here it is. This
Baked Macaroni post is overdue, It was in my to-cook dish for some time now. There are countless versions of baked macaroni out there, but this is my version of the
Pinoy Baked Macaroni.
Macaroni to most
Pinoy refer to the
sweet macaroni salad,
sopas or to the
spaghetti style
macaroni pasta with ground meat either beef and/or pork with a lot of
banana ketchup. In reality the
Pinoy macaroni is not baked. Since most
Pinoy home do not have an oven the baking part is omitted, we are not cooking that type of
macaroni at this time. For today we try to make a real
Baked Macaroni pasta
Pinoy style.
The meat sauce that I am using is basically similar to the sauce of our
Pinoy Spaghetti. It is on the sweet side but not too sweet. I have to use
traditional Pinoy ingredients like fish sauce, cheddar cheese and banana ketchup, after all this is a
Pinoy version of Baked Macaroni.
I want to keep the intro short, now here is the reciepe of my version of
Pinoy Baked Macaroni, enjoy.
Ingredients:1 1/2 kilo elbow macaroni pasta
1/2 kilo ground lean beef
1/4 kilo ground lean pork
1 cup diced ham
6 pieces hotdog, sliced thinly
1 cup finely diced canned button mushroom
1 medium size carrots, skinned, finely diced
1 stalk celery, finely diced
2 medium size onions, peeled, finely diced
1/2 head garlic, peeled, finely chopped
2 medium size green/red bell pepper, finely diced
2-3 tablespoon dried parsley flakes
1/2 -1 teaspoon dried chili flakes
1 teaspoon ground peppercorns
2 cups tomato sauce
1 cup banana ketchup
1/2 cup tomato ketchup
1/4 cup fish sauce
1 large block cheddar cheese, grated
2-3 tablespoon sugar
salt
cooking oil
Cooking procedure:To cook the pasta, cook the macaroni as per package instruction, reserve two cups of the boiling liquid and keep aside. I a large sauce pan sauté the garlic and onion until fragrant. Add in the ground beef and pork, stir cook for 2 to 3 minutes. Add in the fish sauce, tomato sauce, ground peppercorns, dried chili flakes and dried parsley flakes, continue to stir cook for 3 to 5 minutes. Add in the sliced hotdogs and diced ham and continue to stir cook for 3 to 5 minutes. Add in the carrots, celery, bell pepper and mushroom, continue to stir cook for 2 to 3 minutes. Now add the cooked macaroni including the reserved boiling liquid, add in the sugar, banana and tomato ketchup, let simmer for 5 to 8 minutes stirring occasionally, season with salt to taste.
To bake the pasta, coat a large rectangular pyrex baking dish with butter. Transfer the cooked pasta to the baking dish. Top with the grated cheddar cheese. Bake at 350°F to 375°F for 10 to 15 minutes or until the cheese toping start to turn to golden brown. Let cool down for about 5 minutes before serving.
See other similar pasta recipes:
Mac and Cheese, No Bake Macaroni and CheeseCheesy Pinoy LasagnaPinoy SpaghettiPinoy Spaghetti LongganisaPinoy Pineapple Fiesta Ham SpaghettiSpaghetti MarinaraSpaghetti with HalaanPili Nut Pesto Spaghetti with Chicken BarbecueSpaghetti with Clam and Shrimp in White SauceSpaghetti with Fried Sardines in Hot and Spicy SauceMushroom with Dried Fish Fettuccine CarbonaraTuna CarbonaraPinoy Carbonara, Carbonara Pinoy StylePinoy Seafood CarbonaraAsparagus and Mushroom Spaghetti in White Sauce 
