Baked Macaroni

Filipino-style pasta casserole with a meaty sauce, topped with creamy mornay.

Course Main Course, Snack

Cuisine American, Filipino

Prep Time 15

Cook Time 1 15

Bake Time 30

Total Time 2

Servings

Calories 544kcal

Author Nora Rey

Cost $16-$20

Equipment

4-quart casserole or oven-safe dish
Sauté pan or Dutch oven for the meat sauce
Saucepan or pot for the pasta
Saucepan or pot for the béchamel sauce

Ingredients

For the pasta and sauce:

1 pound macaroni or elbows (see note)
¼ cup olive oil sub:neutral oil
6 garlic cloves minced
1 yellow onion minced
½ red bell pepper minced
½ green bell pepper minced
1 can (6-ounce) tomato paste (see note)
2 pounds ground meat (see note)
1 can (28-ounce) crushed tomatoes (see note)
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon dried oregano
2 dried bay leaves
2 tablespoons sugar (or more)
Salt and pepper (to taste)

For the béchamel sauce:

3 cups warm milk
⅓ cup butter
⅓ cup all-purpose flour
¼ teaspoon nutmeg
4 ounces cheddar cheese (about 1 ½ cups ) grated
4 ounces mozzarella cheese (about 1 ½ cups) grated
Salt and pepper to taste

US Customary - Metric

Instructions

Over medium-high heat, add ¼ cup olive oil and sauté the garlic, onion, and half each of a red and green bell pepper. Cook for 8-10 minutes until soft and caramelized, then season with salt and pepper to taste.
Add tomato paste and sauté for about 3 minutes until it browns slightly, for a richer, deeper flavor.
Add ground meat, break it up, and cook until lightly browned for about 15 minutes. Season with a teaspoon of kosher salt (use half for table salt) and ground pepper to taste.
Add crushed tomatoes, 2 cups of water, garlic powder, onion powder, dried oregano, dried bay leaves, sugar (or more), salt (about 1 teaspoon kosher salt), and pepper to taste. Mix them up.
Cover and let it simmer over medium heat for about 15 minutes. Taste it and adjust as needed. After cooking, remove the bay leaves, then set the sauce aside.
Preheat the oven to 400° F (204° C). Boil a pot of salted water for the pasta.
In a saucepan, melt butter over medium heat. Add flour and stir until it forms a thick paste or a roux. Cook for about a minute before it turns brown, just long enough to remove the raw flour taste.
Add some warm milk to loosen up the thick roux, then add the rest. Add nutmeg, a pinch of salt, and black or white pepper to taste.
Whisk until smooth and slightly thickened, about 5 minutes. Set it aside.
Return to the boiling water and cook the pasta for 2 minutes less than what the package instructions recommend for al dente; it’ll finish cooking in the oven.
Drain the pasta and combine it with the meat sauce in a casserole dish. Pack them lightly and even out the top.
Spread the béchamel sauce evenly, then sprinkle cheddar and mozzarella cheese on top.
Bake for 20 to 30 minutes until the edges are bubbling and the top has nicely browned.

Video

Notes

Elbows or macaroni: These are short, hollow tubes with a curved shape that help trap the sauce. You can also use pasta shapes with cavities, grooves, or ridges to which the sauce can easily adhere, such as shells, fusilli, or penne.
Ground meat: I used ground beef, but you can also use pork, chicken, veal, or a blend for an even better flavor and texture.
Crushed tomatoes: They have a fresh flavor and slightly chunky texture. You can also crush whole peeled tomatoes to your desired consistency, or use tomato sauce in a pinch.
Tomato paste: This is super concentrated and packed with a deep tomato flavor. I use it along with crushed tomatoes to add richness and intensity to the dish.
Cheese: I'm using both cheddar and mozzarella cheese. You can also use Quick melt cheese, a Filipino brand of processed cheese with a creamy and gooey texture.

Nutrition