Baked macaroni is a pasta dish which is made out of macaroni, tomato based sauce and minced meat. It looks similar to Macaroni and Cheese straight out of the oven but the resemblance stops there as this dish is not cheese based but is flavoured with meat and tomatoes. Another popular pasta dish in the Philippines after spaghetti, though it looks like another Italian pasta dish this recipe is more on the sweet side as pasta dishes in the Philippines are adjusted for the Filipino palate which is a mixture of savoury sweet and spicy sauce.
Now for a little bit of information about the macaroni. Did you know that macaroni does not refer to the shape of the noodle but more of the type of dough used? Unlike any other pasta dough macaroni does not contain eggs. Macaroni came from the Italian word “maccherone” which means squashed, that might depict the process of how macaroni is made. Not all macaroni’s have that curvy elbow shape but there are a lot of different shapes as well and all of them have the distinctive hollow hole in the middle.
Continue stirring until sauce becomes smooth and thick
Cook macaroni according to packet instructions, once cooked drain then set aside.
In a pan add olive oil then sauté garlic and onions.
Add beef and pork mince and cook until light brown in colour.
Add chopped tomatoes, beef stock, red wine vinegar, tomato paste, sugar, basil, oregano and cayenne. Simmer for 20 minutes.
Season with salt and pepper.
Combine together macaroni and meat sauce, mix it evenly then place on a casserole or baking dish. Top with the bechamel sauce then with the mozarella cheese and bake in a 180C preheated oven for 20 minutes, increase the temperature to 220C then continue to bake for 7-10 more minutes or until top is bubbly and partly turning golden brown.