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
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
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.