Pinoy Style Baked Macaroni

Pinoy Style Baked Macaroni is one of the famous dishes in the Philippines during potluck and holidays.

I wanted to make and share my version of Pinoy Style Baked Macaroni before the Christmas and New Year’s holidays last year. Due to the things that kept me busy – work, life, blogging – I didn’t make it in time. So, by the time I had a chance, I made this one and was to excited to share it with you. Why would I wait for this year’s Christmas and New Year’s holidays when this is amazing to have even when there’s no occasion, too?

This pasta dish is very similar to my Filipino Spaghetti with Creamy White Sauce. The differences were: (1) I used macaroni, and (2) I baked this one, although this dish can be left unbaked (more details below).

WHAT IS PINOY STYLE BAKED MACARONI?

Pinoy Style Baked Macaroni is a Filipino version of baked macaroni. Although each cook has his/her version, I don’t think there is a huge difference. In my version, I used the usual Filipino ingredients that are also used in Pinoy spaghetti: pouched sweet style spaghetti sauce, banana ketchup, and hotdogs. Some cooks use sweetened condensed milk or sugar, but I don’t usually add it.

I also add creamy sauce on top which has a “special” ingredient and that’s the spreadable cream cheese. Why “special”, you ask? Because for me, adding the spreadable cream cheese makes a huge difference to the sauce. It makes is cheesier and creamier. The cheesier and creamier, the better, yes? But it’s not a big deal if you don’t add it – it will still be amazingly delicious.

NOTES:

DID I SAY YOU CAN LEAVE THIS UNBAKED?

*First: if you want to bake this after the creamy topping and cheese, then you go ahead with the instructions below.

*Second: If you don’t have an oven, you can simply pour the sauce on top, add grated cheese and you can enjoy right away.

*Third: Do you have a microwave oven? So, after the creamy topping and cheese, you can pop the baking dish in the microwave (of course, you have to make sure you are using a microwave safe dish), and let the cheese melt for 5 minutes. Just between you and me, this is what I frequently do. 😉

You can skip the spreadable cream cheese if you cannot find it or you don’t feel like using it.

WANNA SEE HOW I MADE THIS?

I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’d see something you’d like. If you do, please don’t forget to share, like and subscribe. Hope to see you there!

I am excited to be at Angie’s Fiesta Friday #372 coz I am co-hosting this week! Yay!!!

I am also sharing this at Full Plate Thursday,529 | Happiness is Homemade | What’s for Dinner? Sunday Link up #307 | Lou Lou Girls Fabulous Party 364 |

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Pinoy Style Baked Macaroni

Pinoy Style Baked Macaroni is one of the famous dishes in the Philippines during potluck and holidays. It is creamy, cheesy, delicious and an ultimate comfort food.

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 4

Author Jhuls @ The Not So Creative Cook

Ingredients

• 200 g elbow macaroni cooked according to package instructions

FOR THE SPAGHETTI SAUCE MIXTURE:

• 1 tbsp oil
• 2 tbsp butter
• 4 cloves garlic chopped
• 1 onion chopped
• 200 g ground beef
• 4 hotdogs sliced
• 250 g spaghetti sauce
• ¼ cup (60 ml) banana ketchup
• ¼ cup (60 ml) water
• Grated cheddar cheese

FOR THE CREAMY TOPPING:

• 1 tbsp butter
• 2 cloves garlic chopped
• ½ cup (125 ml) Nestle all-purpose cream you can use heavy cream
• ¼ cup (60 ml) evaporated milk
• ¼ cup spreadable cream cheese
• Grated cheddar cheese
• Ground black pepper and you may need salt as well

Instructions

FOR THE SPAGHETTI SAUCE MIXTURE:

1. In a large pot over medium heat, add cooking oil and butter; let the butter melt.
2. Add garlic and cook until fragrant. Next, add onion and cook until translucent.
3. When the garlic & onions are cooked, add ground beef. Break the ground beef into small pieces; cook until no longer pink.

4. Add sliced hotdogs; cook for 2 minutes.

5. Pour your favorite spaghetti sauce, banana ketchup and water into the pot. Mix, cover the pot and let this simmer for 15 minutes over low heat. Add grated cheese.
6. Do a taste test and adjust accordingly.
7. Turn off the heat and set aside until ready to serve.

FOR THE CREAMY TOPPING:

1. In a saucepan over medium heat, add butter; let it melt.
2. Add garlic and cook until fragrant.
3. Pour the cream, evaporated milk and cream cheese into your saucepan. Add ground black pepper (and maybe you need salt as well), and then mix. Set the heat to the lowest and let the sauce thicken for a bit.
4. Add more grated cheddar cheese.
5. Do a taste test and adjust accordingly.

BAKING:

1. Preheat your oven to 375 F.
2. In a bowl, add cooked elbow macaroni and spaghetti (red) sauce; mix well. You may add more banana ketchup and cheese at this point; mix again. Transfer into your baking dish and pour the creamy sauce on top. Smooth with a spoon. Add more grated cheese on top.

3. Bake at 375 F preheated oven for 20-25 minutes or until bubbly and the top looks pretty.

SEE NOTES BELOW FOR UNBAKED PINOY STYLE MACARONI

Recipe Notes

DID I SAY YOU CAN LEAVE THIS UNBAKED?

1. Okay, so here’s the thing – this is like “Pinoy Style Baked Macaroni – 3 ways”.

• First: if you want to bake this after the creamy topping and cheese, then you go ahead with the instructions below.
• Second: If you don’t have an oven, you can simply pour the sauce on top, add grated cheese and you can enjoy right away.
• Third: Do you have a microwave oven? So, after the creamy topping and cheese, you can pop the baking dish in the microwave (of course, you have to make sure you are using a microwave safe dish), and let the cheese melt for 5 minutes. Just between you and me, this is what I frequently do. 😉

2. You can skip the spreadable cream cheese if you cannot find it or you don’t feel like using it.

If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).

Thanks a bunch for spending your precious time with me!

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