I originally posted this on June 21, 2010 in YadaYadaYada.
I have always wanted to try Baked Macaroni at home but since I didn’t know how to bake before, the next best thing I always came up with was just plain Baked Macaroni Earlier during the week, I researched for a Baked Macaroni recipe and found one in Kumain.com. I tweaked the recipe a bit and came up with a cheesy yummy baked macaroni which hubby and I enjoyed a lot.
*BAKED MACARONI w/ BECHAMEL SAUCE*
- 400 grams macaroni, cooked according to package instructions
- 3 tbsp. olive oil
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 medium bell pepper, minced
- 1/2k ground beef (you can also use pork or shredded chicken if you like)
- 1/4k ham, cut into small squares (you can replace it with 1/2 cup of drained and sliced button mushrooms)
- 1 can liver spread
- 2 cups tomato sauce
- 1 tbsp tomato ketchup
- 2 pcs. bay leaf
- 1/2 cup butter, melted
- 4 tbsp all purpose flour
- 1 can evaporated milk
- 1 can cream of mushroom soup
- 1 1/2 cups chicken broth (if you don’t have one, boil 1 1/2 cups of water and drop in 1 piece of chicken cube/buillion)
- quick-melt cheddar cheese, grated
- Italian Spices
Pre-heat the oven to 350F.
I next lined a 9x13in. baking tray with aluminum foil. I know I should have used a glass or ceramic dish but I don’t have it in the condo
Next step was to cook the macaroni as per package instructions.
In another pot, saute the onions, garlic, and bell pepper until tender.
Add the ground beef and ham. Mix them together until the beef and ham are cooked.
Add the liver spread, tomato sauce, ketchup and bay leaf. Stir. If it’s too heavy/thick for you, you can add water. I trusted the recipe by heart and the measurements are fine. I didn’t add water at all.
Bring the sauce into a boil, then simmer for a couple of minutes.
Add in the cooked macaroni. Mix well and cook for another 3-5 minutes. Transfer into the baking dish. Make sure it’s evenly spread out.
In another pot, mix the melted butter and flour together until there are no more lumps. Heat it up then add in the milk. Stir well. Next add the chicken broth. Let it simmer. Add in the cream of mushroom. Bring to a boil. Remove from heat.
Pour the bechamel sauce directly on top of the macaroni.
Scatter the grated cheese on top. Sprinkle with Italian herbs.
Bake for 20-30minutes depending on how brown you want the cheese and beschamel sauce to be.