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| (photo: credit to Panlasangpinoy.com) |
Ingredients
1/2 kilo elbow macaroni
1 cup shredded cheddar cheese
1/2 cup Mozzarella cheese
water
Sauce:
1/4 kilo can corned beef
1 medium onion chopped
4 cloves garlic crushed and chopped
250grams can tomato sauce
5 tablespoons tomato paste
1 cup beef broth
1 teaspoon sugar
3 tablespoons cooking oil
Salt and black pepper to taste
Cooking Instructions
1.Prepare the sauce by heating oil in a pot.
2. Saute onion, garlic, and black pepper.
3. Once the onion becomes soft, add the corned beef. Stir and cook for 3 to 5 minutes.
4. Pour tomato sauce. Stir. Add beef broth. Let boil. Cover and continue to cook for 20 minutes using low to medium heat.
5. Add tomato paste, salt, and sugar. Stir. Continue to cook for 5 minutes. Set aside.
5. Prepare the macaroni by boiling water in a cooking pot. Add 1/4 teaspoon salt.
6. Once the water boils, put the macaroni into the pot and cook for 7 minutes.
7. Drain the water from the pot. Combine macaroni with cooked sauce. Add the cheeses and mix well. Transfer the mixture into a baking pan.
8. Preheat oven to 375F. Bake for 15 minutes.
2. Saute onion, garlic, and black pepper.
3. Once the onion becomes soft, add the corned beef. Stir and cook for 3 to 5 minutes.
4. Pour tomato sauce. Stir. Add beef broth. Let boil. Cover and continue to cook for 20 minutes using low to medium heat.
5. Add tomato paste, salt, and sugar. Stir. Continue to cook for 5 minutes. Set aside.
5. Prepare the macaroni by boiling water in a cooking pot. Add 1/4 teaspoon salt.
6. Once the water boils, put the macaroni into the pot and cook for 7 minutes.
7. Drain the water from the pot. Combine macaroni with cooked sauce. Add the cheeses and mix well. Transfer the mixture into a baking pan.
8. Preheat oven to 375F. Bake for 15 minutes.
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