Hunt's Baked Macaroni - SDC Global Choice

Ingredients

400 grams	elbow macaroni, cooked according to packaging instructions
Meat Sauce:
250g (1/4 kg)	ground pork
2 medium	onion, chopped
1/4 cup	chopped garlic
1/2 cup	chopped red bell pepper
1 kg	Hunt’s Spaghetti Sauce Pinoy Party Style
2 tablespoons	cold butter
	Salt and pepper to taste
Cheese Sauce:
1/4 cup	unsalted butter
1 1/2 tablespoons	all-purpose flour
2 teaspoons	chicken powder or 1 chicken bouillon cube
3/4 cup	hot water
1/2 cup	cream cheese
1 cup	Angel All-Purpose Creamer
1/2 cup	Angel Evaporada ground white pepper to taste
1 cup	grated quick melting cheese, divided
	salt and pepper, to taste
2 table spoons	chopped parsley

Procedure

Meat Sauce:

In a large pot, brown ground pork and beef until oil comes out. Add onion, garlic and bell pepper. Cook until soft and aromatic

Pour Hunt’s Spaghetti Sauce Pinoy Party Style. Simmer over medium heat, with occasional stirring for 20 minutes. Stir in 2 tablespoons butter and season with salt and pepper. Let cool and set aside until use.

Cheese Sauce

Melt 1/4 cup unsalted butter in a medium sized pot. Add all-purpose flour and chicken powder. Mix well.

Add hot water and cream cheese. Simmer until cream is completely melted.

Stir in all-purpose creamer, milk and half of grated cheese. Simmer with continuous stirring until thick. Season with pepper. Set aside.

To Assemble:

Pre-heat overn to 350 degrees F

Combine cooked macaroni, meat sauce and 2 cups cheese sauce. Mix well. Pour mixture into a 9×13 foil pan or baking dish

Top macaroni mixture with the remaining cheese sauce, grated cheese and sprinkle with parsley

Bake in pre-heated oven for 25 minutes. Let it cool for 15 minutes before serving.

Serves 5 to 6.

Delightful Tip: Baked macaroni is one perfect make ahead dish. After assembling, you can refrigerate one to three days ahead and bake when you need it.