Filipinos really love their corned beef and their pasta. When we were growing up, our mother would serve this dish on special occasions like birthdays. I am sure the Italians would scoff at us for doing such a thing to their beloved macaroni much like the Americans with their Mac and Cheese! But this is such childhood comfort memories; everyone waiting for it to get served on the dinning table. My daughter Marise requested that I share this recipe with you.
Baked Macaroni with Corned Beef
Cheesy and yummy baked macaroni with corned beef, tomato sauce, topped with white sauce.
- 1 package of macaroni - cook according to box instructions (I prefer to cut long macaroni in half before boiling)
- 3 tablespoons cooking oil
- 1 tablespoon crushed garlic
- 1 cup sliced onions
- 1 cup of chopped whole tomatoes in can
- 1 regular can of corned beef (about 2 cups when removed from can)
- ½ teaspoon salt
- 1 teaspoon sugar
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon oregano or Italian seasoning (optional)
- Sauce for topping:
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 2 cups fresh milk
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup freshly grated Colby-Jack grated cheese
In a large saucepan, placed over medium-low heat, pour in oil and add garlic and onions and saute for about 2 to 4 minutes.
Add in the chopped tomatoes and continue to simmer for about 2 minutes.
Place the corned beef and continue to saute for about 2 minutes.
Season with salt, sugar and pepper. Adjust flavor by tasting and if desired add the oregano or Italian seasoning. Set aside.
Now cook the macaroni pasta by following the instructions in the package. There is short macaroni which I prefer to use.
When the pasta is cooked, place in a bowl and mix in the sautéed corned beef.
Get a medium sized Pyrex or heat-proof glass baking dish and arrange the pasta there.
Make the white sauce topping:
Place butter in an eight cup saucepan over medium-low heat and melt.
Add the flour and mix well till the flour smells fragrant.
Now slowly add the chicken broth, by ¼ cupful, into the flour/butter mixture and stir well. Keep stirring to prevent the flour going into clumps.
Then slowly add the milk and seasonings; salt and pepper.
When the sauce is slightly thick and has no smell or taste of flour, remove from the fire.
Quickly stir in the grated cheese and then pour all over the macaroni pasta.
Heat oven to 350ºF (165ºC) Place the macaroni dish inside the oven and bake for 30 minutes.
Serve while hot.