Baked Macaroni

Because I had a lot of more exciting recipes to share with you, this one is quite a late post. I made the Baked Macaroni for hubby’s birthday exactly a week ago, together with the Red Velvet Cake.

This Baked Macaroni is another FIlipino-style recipe. It’s different from the mac n’ cheese that most of us know. It’s as meaty and cheesy as the lasagna, except that the pasta we use here is elbow macaroni. This is one of my favourite pastas to eat, but it’s my first time to make it so I need to Google the recipe.

I have made some modifications, according to what’s available in the supermarket and my kitchen. Click here for the original recipe.

And for my own version, which I think is as good…


  • 2 packs 375g pasta shells (elbow macaroni not available)
  • 3 tbsp. butter
  • 500 g ground beef
  • 3 medium tomatoes, diced
  • 1 medium onion, diced
  • 1 medium green bell pepper, diced
  • 1 bottle tomato and basil pasta sauce (tomato paste not available)
  • 1 pc chicken cube (beef cube not available)
  • 1 cup water
  • 1/2 tbsp. sugar
  • salt and pepper to taste

Mornay Sauce:

  • 3 tbsp. butter
  • 3 tbsp. plain flour
  • 2 cups fresh milk
  • 1/4 tsp salt
  • 1/8 cup parmesan cheese, grated
  • 1/4 cup cheddar cheese, grated


  • Prepare pasta according to package instructions, but cut back on the cooking time (pasta will be fully cooked once baked). Drain and set aside.
  • Prepare the meat sauce by heating a cooking pot and melt-in the butter.
  • When butter is melted completely, add in the ground beef and cook for 5 minutes or until the colour turns medium brown.
  • Add the onion, bell pepper, and tomatoes then stir and simmer for 3 minutes or until the vegetables are soft.
  • Add the pasta sauce. Stir and cook for 1 minute.
  • Add the chicken cube and water. Stir until well-distributed. Simmer for 20 minutes.
  • Put in sugar, salt and pepper. Mix well. Set aside.
  • Prepare the Mornay sauce by melting the butter in a sauce pan over medium heat.
  • Add the flour, stirring constantly for about 1 minute (colour must be yellowish and not brown).
  • Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil.
  • Add salt and pepper then simmer for 2-3 minutes.
  • Stir in the cheeses and whisk until melted. Set aside.
  • Combine the cooked pasta and meat sauce in a baking dish. Toss until the meat sauce is well-distributed.
  • Arrange the pasta. Pour and spread the Mornay sauce over it, ensure that every space is covered.
  • Pre-heat oven to 180 degrees Celsius and bake for about 15-20 minutes.
  • Remove from oven and allow to cool down a bit. Serve hot.

I love the meatiness and cheesiness of it! Another Filipino-style recipe done and crossed out from my list of to-cook.

Another good thing about this recipe, you can actually freeze it and bake only when your hunger can’t wait for long. It’s just the same as those store-bought frozen food. I haven’t tried but after reading through the internet, you can just pop it in the oven still frozen and just double the baking time. And I think it can last up to a month! Another recipe to add to your list of “freezer-friendly meals”.

Now that I’ve mentioned about “freezer-friendly meals”, here are some links that you might be interested to look into:

I might try making these someday. I’m sure when my hands are already full for Baby Alexa, I will need to have these in my fridge to make hubby’s tummy happy.

Have a great week ahead!


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