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Baked Macaroni

Italian.Chef's picture
  Chicken broth/Canned chicken broth 2 Cup (32 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Onion 1 Medium, finely chopped
  Carrot 1 , finely chopped
  Pancetta 1⁄4 Pound, cut into 4 slices and diced
  Tomato paste 1⁄4 Cup (4 tbs)
  Ground pepper To Taste
  Macaroni 1 Pound
  White sauce 2 Cup (32 tbs) (Made With 2 Cups Milk)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Butter 2 Tablespoon
  Salt To Taste

Prepare Chicken Broth.
Preheat oven to 375F (190C).
Butter a 13" x 9" baking dish.
Melt 1/4 cup butter in a medium saucepan.
When butter foams, add onion and carrot.
Saute over medium heat until onion is pale yellow.
Add pancetta.
Saute until lightly colored.
Combine tomato paste and broth and add to saucepan.
Simmer uncovered 20 to 25 minutes.
Season with salt and pepper.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Add macaroni.
Bring water back to a boil and cook macaroni uncovered until tender but firm to the bite, 6 to 8 minutes.
Drain macaroni and place in buttered baking dish.
Prepare Basic White Sauce.
Stir tomato sauce and white sauce into macaroni; mix to blend.
Add 1/3 cup Parmesan cheese; mix gently.
Sprinkle remaining Parmesan cheese over macaroni and dot with 2 tablespoons butter.
Bake 10 to 15 minutes or until cheese is melted and top is golden.

Recipe Summary

Main Dish

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Baked Macaroni Recipe