Baked Macaroni

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. One dish that came up more than the customary lumpiang shanghai, lechon belly, and pineapple glazed ham 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.

I make baked mac and cheese 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. 

It's 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!

Ingredient notes

The dish has three components: pasta, meat sauce, and cheese topping.

• Pasta- short, ridged pasta like elbow macaroni, shells, penne, rigatoni, ziti, or twirls work well.
• Meat sauce- The recipe uses ground beef, but you can substitute ground chicken, turkey, or pork to change the taste. Filipino-style pasta meat sauce usually includes red hotdogs to extend servings and add a smoky flavor. Diced ham, chopped bacon, or sliced Vienna sausages are also great options. The sauce combines tomato sauce and banana ketchup for a sweet flavor. Feel free to swap Filipino-style sweet spaghetti sauce.
• Cheese topping- starts with a white sauce and is completed with a mix of processed filled cheese food and cheddar for a rich, creamy taste. For the best results, grate your cheese. Store-bought shredded cheese has an additive that keeps it from melting smoothly. Do not skip the nutmeg; it adds a slightly nutty and sweet taste that brings out the flavor of the cheese.

How to make Filipino-style baked macaroni

It sounds like a lot of work, and I will not lie; it is. I promise, though, it's worth the effort! Like our Filipino-style lasagna, it's a hearty, tasty, cheesy pasta dish that'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.

But if you prefer something simpler, American chop suey is quick and easy to make in one pot! You can also try this cheesy baked macaroni with chicken recipe for variety.

1. Cook the pasta- For better texture, cook it about 1 to 2 minutes shy of the package directions, as it will continue to cook when baked with the sauce.
2. Make the meat sauce- our bolognese sauce takes time to cook. The best ragu is slow-cooked for hours, allowing flavors to meld and the sauce to thicken.
3. Make the cheese sauce- Cook the bechamel until it coats the back of a spoon. Dip the spoon into the béchamel, then draw a finger through the coated spoon to check for doneness. If the sauce wipes clean and leaves an open space, it is done and ready for the cheese and seasonings.
4. Combine the meat sauce and pasta- gently toss together in a large bowl until the noodles are fully coated, then transfer to a lightly greased baking dish.
5. Top with cheese sauce- Layer the cheese sauce on top of the pasta, making sure the pasta is covered completely to prevent drying out during baking.
6. Bake until golden and bubbly- you can bake the macaroni in the oven or in a large skillet on the stovetop by following the easy steps below.

How to cook "baked" macaroni without an oven

1. Prepare the macaroni casserole and transfer it to a heat-proof baking dish that would fit in a skillet. Top with cheese sauce.
2. Heat a wide, heavy-bottomed skillet on the stovetop for 8 to 10 minutes.
3. Place a wire rack in the skillet and the macaroni dish on the rack.
4. Cover the pan with a tight-fitting lid and cook the pasta until heated and the cheese is melted.

Serving suggestions

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 15 to 20 minutes or until the internal temperature reads 165 F.

More pasta and noodle recipes

Instant Pot Filipino-style Spaghetti

Pancit Molo

Mock Pancit Canton Stir-Fry

Filipino-style Lasagna

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

4.27 from 83 votes

Baked Macaroni with Cheese Topping

Baked Macaroni with cheese topping is hearty and tasty. This Filipino-style pasta dish is perfect for serving a large crowd and sure to be a hit!.

Prep Time: 20 minutes mins

Cook Time: 2 hours hrs

Total Time: 2 hours hrs 20 minutes mins

Author: Lalaine Manalo

Course: Main Entree

Print Pin It Email Recipe

8 Servings

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

US CustomaryMetric

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

Calories: 967kcal, Carbohydrates: 73g, Protein: 44g, Fat: 56g, Saturated Fat: 28g, Cholesterol: 169mg, Sodium: 2153mg, Potassium: 1124mg, Fiber: 4g, Sugar: 20g, Vitamin A: 1991IU, Vitamin C: 26mg, Calcium: 860mg, Iron: 5mg

“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.”