Creamy, cheesy, and a little sweet—party‑tray pasta baked golden for Filipino Christmas tables.

This Filipino Baked Macaroni is a Christmas and potluck staple—soft macaroni tossed in a creamy, slightly sweet red sauce with ground beef, hotdogs (optional but classic), and a bubbly cheese topping. It’s easy to scale, travels well, and hits all the cozy notes for Noche Buena.

Why You’ll Love This Dish

• Crowd‑pleasing Christmas classic
• Budget‑friendly, pantry‑friendly
• Make‑ahead and freezer‑friendly
• Customizable sweetness and creaminess

Ingredients (Serves 8–10)

Pasta & Sauce

• 500 g elbow macaroni
• 2 tbsp neutral oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 450 g (1 lb) ground beef (or pork/beef mix)
• 1 cup sliced hotdogs (optional, Filipino‑style)
• 700 g (24 oz) tomato sauce
• 2 tbsp tomato paste
• 2–3 tbsp banana ketchup (sweetness + color)
• 2 tbsp soy sauce
• 1–2 tbsp brown sugar, to taste
• 1 tsp dried oregano
• 1 tsp paprika (sweet or smoked)
• Salt & pepper to taste
• 1/2 cup water or broth

Cream Layer (optional but festive)

• 1 cup all‑purpose cream or evaporated milk
• 1/2 cup grated quick‑melt or mild cheddar
• Pinch of nutmeg (optional)

Cheese Topping

• 1 1/2 cups grated quick‑melt or mozzarella
• 1/2 cup grated cheddar
• 2 tbsp butter, melted (for richness)

Instructions

1. Cook pasta: Boil macaroni in salted water 1–2 minutes shy of package directions (it will finish in the oven). Drain; toss with a little oil.
2. Make the sauce: Sauté onion and garlic in oil. Add beef; cook until no longer pink. Stir in hotdogs (if using) for 1–2 minutes. Add tomato sauce, paste, banana ketchup, soy sauce, sugar, oregano, paprika, water/broth, salt, and pepper. Simmer 10–15 minutes until glossy and slightly thick. Adjust sweetness/salt.
3. Cream layer (optional): Whisk cream, cheddar, and a pinch of nutmeg.
4. Combine: Toss pasta with 2/3 of the red sauce. Spread in a buttered 9×13 in (23×33 cm) dish. Spoon remaining sauce over. Drizzle the cream layer on top (swirl lightly).
5. Top & bake: Mix cheeses with melted butter; scatter over pasta. Bake at 375°F / 190°C for 18–22 minutes until melted and browned at edges. Broil 1–2 minutes for extra color if needed. Rest 5–10 minutes before serving.

Pro Tips & Substitutions

• Less sweet? Reduce banana ketchup/sugar; add a splash of vinegar for balance.
• Veg‑boost: Fold in diced bell peppers or carrots with the meat.
• Meat swap: Ground chicken or plant‑based mince works; season a touch heavier.
• Extra creamy: Stir 1/2 cup cream cheese into the hot sauce.
• Make ahead: Assemble, cover, and refrigerate 24 hours or freeze 2 months. Bake from chilled +10 min; from frozen +20–25 min (cover then uncover to brown).

Storage & Reheating

• Fridge: 3–4 days, well covered.
• Reheat: 300°F / 150°C until warmed through; add a splash of milk if dry.
• Freezer: Portion and wrap tightly.

Serving Suggestions

• Serve with garlic bread and a crisp salad.
• Christmas table mates: hamon, embutido, lumpiang shanghai, and leche flan.
• Garnish with chopped parsley or spring onions for color.

Nutritional Information (per serving, approx., 10 servings)

• Calories: 420
• Protein: 20 g
• Carbohydrates: 45 g
• Fat: 18 g
• Sodium: 950 mg

Values vary by cheese and ketchup brand.

Did You Try This Recipe?

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