You are on page 1of 3

Baked Macaroni with Cheese Topping


1 (16 ounces) package small elbow macaroni

For the Meat Sauce


1 tablespoon oil

2 to 3 Filipino-style hotdogs, sliced diagonally

1 small onion, peeled and diced

2 cloves garlic, peeled and minced

red bell pepper, seeded and chopped

1-1/2 pounds ground beef

green bell pepper, seeded and chopped

2 cups tomato sauce

cup tomato paste

1 cup banana ketchup (preferably sweet and spicy)

1 cup beef broth

1 teaspoon sugar

teaspoon Italian seasoning

salt and pepper to taste

For the Cheese Topping


cup butter

cup flour

3 cups milk

1 (16 ounces) Velveeta cheese (or any quickmelt), cubed

cup cheddar cheese, shredded

teaspoon ground nutmeg

salt and pepper to taste

Order Ingredients
1. In a large pot over medium heat, bring about 4 quarts salted water to a boil.
Add macaroni and cook 2 to 3 minutes less than package's directions or until
outside of pasta is cooked and inside is underdone. Rinse under cold running
water and drain well.
2. In a large bowl, combine macaroni and meat sauce. Gently toss together until
3. Grease bottom and sides of a large baking dish with nonstick cooking spray.
Transfer pasta-meat mixture into prepared dish. Spoon cheese sauce on top,
spreading across to completely cover pasta.
4. In a 400 F oven, bake for about 10 to 15 minutes or until bubbly. Remove
from oven and allow to cool for about 7 to 10 minutes before cutting into
serving portions.
For the Meat Sauce
1. In a pot over medium heat, heat oil. Add sliced hotdogs and cook, stirring
occasionally, for about 1 to 2 minutes or until lightly browned. Remove from
pan and set aside.
2. Add onions and garlic and cook until limp. Add bell peppers and cook for
about 2 to 3 minute or until softened. Add ground beef and cook, stirring
occasionally and breaking into small pieces, for about 7 to 10 minutes until
lightly browned. Drain any excess fat.
3. Add tomato sauce, tomato paste, ketchup and beef broth. Stir in sugar and
Italian seasoning. Bring to a boil. Lower heat, cover and continue to cook for
about one hour or until meat is fully cooked and sauce is thickened. During
the last 10 minutes of cooking, add browned hotdogs. Season with salt and
pepper to taste.
For the Cheese Sauce
1. In a skillet over medium heat, melt butter. Add flour and stir well into a
smooth paste. Cook, stirring regularly, for about 5 to 7 minutes or until
golden (but NOT browned) and starts to bubble a bit.
2. In pot over medium heat, heat milk until just about to boil. Slowly add the
heated milk in 1 cup increments to the roux (flour-butter mixture), whisking
vigorously until very smooth. Cook, whisking regularly, for about 2 to 3
minutes or until thickened but still pourable. Add quick-melt and cheddar

cheese and cook, whisking regularly, until melted. Remove from heat. Stir in
nutmeg and salt and pepper to taste.