My "No-Bake" Bake Mac is so easy to make.
I came to love this dish because of my sister. She made this
simple pasta dish at home and after I tasted it, I always bug her to make it
again. Her style, after cooking the pasta and mixing the sauce, she would bake
it for a few minutes before serving, making sure the cheese is melted in a
delicious gooey way.
But since I don’t have an oven yet, this is my style, which
my husband loved just the same. The ingredients below do not have exact measurements,
this is because since I’m no expert cook, sometimes I just estimate how many
per ingredient I will put.
Ingredients:
- · Elbow Macaroni
- · Sweet Style Sauce
- · Tomato Sauce
- · Ground Beef
- · Garlic and Onion
- · Salt and Pepper
- · Quickmelt Cheese
Bechamel Sauce (this was taught to me by my Chef Friend,
Mac)
- · Butter
- · Flour
- · Milk
- · Salt and Pepper
- · Nutmeg (optional)
- · Quickmelt Cheese
Directions:
- Cook the elbow macaroni according to pack instructions.
- In a separate pot, saute the garlic and onion.
- Add the ground beef and cook for 5 minutes or until the color changes to medium brown.
- Add the Sweet Style Sauce and simmer for 2 minutes.
- Add the Tomato Sauce. The Sweet Style sauce should have more than the tomato sauce.
- Simmer for another minute.
- Once the pasta is al dente, mix it in the pot of sauce then stir.
- Put a small amount of cooked baked mac in a bowl, add béchamel sauce on top and grated cheese.
- For those with oven, you can bake it for a few minutes before serving.
For the Bechamel Sauce:
- Melt the butter in a separate pot then add flour
- Stir constantly and make sure there are no lumps.
- Add the milk and a pinch of nutmeg if you have, if none that fine.
- Continue to stir constantly then add mozzarella or any quickmelt cheese you have.
- Stir constantly until you achieved desired texture, make sure it’s texture is like white ketchup or sauce.
Enjoy!
