Baked Macaroni (With Costing)

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while maintaining flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for sautéing.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, evaporated milk is cost-effective.

Add salt to boiling water and cook 500 grams elbow macaroni until al dente, then drain and set aside.

Heat oil in a pan for sautéing.

Sauté 4 cloves minced garlic until light brown.

Add 1 medium minced onion and sauté until aromatic.

Add 1 can of corned beef and sauté for a few minutes.

Add 5 sliced hotdogs and sauté until light brown.

Add 1 medium minced red bell pepper and 3 cups spaghetti sauce to the pan.

Season with salt and pepper to taste, then add 1/3 cup water and 1 beef broth cube, stirring until well-combined.

Simmer for 10 minutes on low heat.

Taste for seasoning and add 1 tablespoon sugar if needed.

Add around 1/4 cup grated cheese and cook until melted.

Remove from heat and let cool a little.

Grease a baking tray with melted butter or oil.

Add the cooked macaroni to the sauce in batches, mixing to coat evenly.

For the cheese topping, cook 1 cup all-purpose cream on low heat until soft boiling, then add 1 cup grated cheese, stirring until melted and smooth.

Pour the cheese mixture on top of the macaroni and sprinkle with dried oregano if desired.

Bake for 15 to 20 minutes or until the top is light brown, using an oven toaster for faster results.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens