Filipino-style Baked Macaroni is the ultimate pasta dish! With a sweet, meaty sauce, hearty noodles, and cheesy topping, it's hearty, tasty, and sure to be a crowd favorite. This recipe includes baked or no-bake instructions.
Last month, I asked Kawaling Pinoy readers to share their favorite holiday meals, and one dish that came up more than any was baked macaroni. Guys, I cannot agree more! It's the perfect party food as not only is it everyone's favorite, but one pan can also easily feed an army of guests.
Baked mac is something I make at home once or twice a week. I toss pasta and meat sauce together, top the mixture with grated cheese, throw it all in the oven for a few minutes, and call it a day.
However, to turn this dinner staple into a party-worthy dish, a simple mornay sauce makes a lot of difference. Amazing how a ten-minute cheese sauce quickly turns my everyday mac and cheese from blah to ahh.
The cheese topping includes two types of cheeses for the ultimate creamy taste. It adds an extra layer of flavor and protects the beef macaroni from drying out in the oven. So load it up!
The dish has three components; pasta, sauce, and cheese topping. It sounds like a lot of work, and I am not going to lie; it is. I promise, though, it's worth the effort! Hearty, tasty, and so cheesy, it's sure to be a party favorite.
Plus, it's a great make-ahead meal if you don't have the time or energy to put together a three-step dish on the day of the event.
Cooking tips
- Add Filipino hot dogs. Filipino-style pasta meat sauce usually includes red hotdogs to extend servings and add a smoky flavor. You can also use with diced ham, chopped bacon, or sliced Vienna sausages.
- Do not overcook noodles. For better texture, cook the pasta about 1 to 2 minutes shy of package directions as it will continue to cook when baked with the sauce.
- Cook the bechamel until it coats the back of a spoon. Dip the spoon into the béchamel and then draw a finger through the coated spoon to check for doneness. If the sauce wipes clean and leaves an open space, the sauce is done and ready for the cheese and seasonings.
- Allow to rest. For neater squares, let the baked pasta stand for at least 15 minutes before cutting.
How to make without an oven
- Prepare the macaroni casserole and transfer to a heat-proof baking dish that would fit in a skillet. Top with cheese sauce.
- Heat a wide, heavy-bottomed skillet on the stovetop for about 8 to 10 minutes.
- Place a wire rack in the skillet and the macaroni dish on the rack.
- Cover the pan with a tight-fitting lid and cook the pasta until heated and the cheese is melted.
How to serve and store
Serve this cheesy beef macaroni with warm pandesal or garlic bread and your favorite green salad or roasted vegetables for a delicious and filling meal.
Make it ahead
- Prepare and bake the pasta casserole, allow to cool completely, and refrigerate for up to three days.
- To reheat, bake, covered in foil, in a 350 F oven for about 15 to 20 minutes or until internal temperature reads 165 F.
Want variety? My Filipino-style lasagna recipe is just as tasty and uses the same meat and cheese sauce. Prefer something simpler? American chop suey is quick and easy to make in one pot!
More pasta and noodle recipes
Ingredients
- 1 package (16 ounces) small elbow macaroni
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 and pepper to taste
For the Cheese Topping
- ⅓ cup butter
- ¼ cup flour
- 3 cups milk
- 16 ounces Eden Cheese (or any quick-melting cheese), cubed
- 1 cup cheddar cheese, shredded
- ¼ teaspoon ground nutmeg
- salt and 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
- For better texture, undercook the pasta for about 1 to 2 minutes shy of package directions as it will continue to cook when baked with the sauce.
- Cook the bechamel until it coats the back of a spoon. Dip the spoon into the béchamel and then draw a finger through the coated spoon to check for doneness. If the sauce wipes clean and leaves an open space, the sauce is done and ready for the cheese and seasonings.
- For neater squares, allow the baked pasta to rest for at least 15 minutes before cutting.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Jennilyn says
Can i ask how much would it cost in the entire recipe? Thank you.
Lalaine Manalo says
Hi Jennilyn! I'm not sure where you're located. I'm based in Texas so the cost might be different.
Jovi says
Er my whole family is Buddhist we can't eat beef what can I substitute it with
Lalaine says
Just skip the beef?
marvioin says
how many macaroni I need for atleast 15 people
Lalaine Manalo says
This recipe uses 16 ounces or 1 pound of uncooked macaroni and serves 8. You can double the recipe and make two pans 🙂
Al Sabado says
Try eggplant and mushroom buttons instead of beef. 😉
Lalaine says
What a delicious idea, definitely a great way to turn this into a vegetarian treat 🙂
Lalaine Manalo says
Thanks for the tip! Sound delicious and nutritious, too!
Justin Villarias says
Hello po, may I ask, can I substitute pepper to the italian mix? Or what other alternatives can I use that can be easily found. Thankzzz.
Lalaine says
Hello Justin,
You can just omit it if you can't find it. 🙂
Katherine Bolario says
Hi Lalaine,
Thank you for sharing your recipes.
The fam and friends loved it.
/Kathy
Lalaine says
You're welcome. 🙂
Cecille says
Have no idea which is filo hotdog. Can I substitute with bacon instead?
Lalaine says
Yes, you can substitute ham 🙂
Baby says
can i use corned beef instead of ground beef?
Lalaine says
I've never tried corned beef with baked macaroni but I have with spaghetti. It might work 🙂
Aprile says
My preggo self made this. Cravings fulfilled! Thank you so much!
Neneth says
Hi, this recipe looks yummy and I'm planning to make it for new year's eve. I'd like to clarify the amount of ground beef...is it 1.5 pounds Thanks in advanced and for sharing your recipe =)
Kris says
can I use fresh milk for the cheese topping?
Tin says
hello! is it okay if I don't have tomato paste? I dont have an available tomato paste right now 🙁
Lalaine says
Yes, it's ok to omit the tomato paste. Tomato sauce by itself will be fine, I just like to add tomato sauce to kind of thicken the sauce.
Rex Danielle Gruspe says
I tried to do this morning and it is perfect! My mate said I should make that recipe thia coming Christmas!
Lalaine says
Hello Rex
I am serving this for Christmas, too! It's delicious and easy to make for a big crowd 🙂
AngelA says
Hi.. May I ask. Was it 6oz of any quick melt cheese (1pack)?
Lalaine says
Hi Angela
It's 16 ounces 🙂
Jhoanne says
NAG PAPA ORDER PO BA KAU NITONG BAKED MACARONI?
Lalaine says
Recipe lang po hindi nagbebenta 🙂
Rodessa says
wow, yummy, can i ask what kind of milk did you use on that baked mac & cheez?
Lalaine says
Hello Rodessa
I used homogenized milk. 🙂
Kathleen says
What brand do you use (homogenized milk)? Thank you. 🙂
Lalaine says
I don't really have a specific brand, it's any gallon of fresh milk I find in the refrigerated dairy aisle 🙂
Rodessa says
Thank you so much mam.
Lalaine says
🙂
Kathleen says
Thank you! 🙂
Shanne Arancillo says
Hi Ms Lalaine, can i use evaporated milk instead of fresh milk? Thank you!
Lalaine Manalo says
I've never personally tried evaporated milk but worth a try. You might need to dilute it or adjust the roux mixture as evaporated is richer and thicker than fresh milk used in the recipe.
Elinor Semira says
wow, it looks so delicious. I hope i could make this one during the holidays.
teepee says
Yey! I was forever trying to find out how to make that cheese sauce, thanks Ms. Lallaine, now i can make my kids happy with this recipe. More power:)
Lalaine says
You need to try this, Teepee! Sooo good! Your kids (and adults in the house) will love it. 🙂