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.