With creamy cheese sauce, yummy macaroni, and a surprising ingredient: eggplant, Filipino Baked Macaroni stands out from traditional cheesy baked macaroni recipes!
If you're a fan of macaroni, try my ultimate Filipino Macaroni Salad, Vegan Macaroni Soup, and One Pot Vegetarian Chili recipe!
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Filipino Baked Macaroni is more than just a pasta dish with delicious meat sauce or regular spaghetti sauce.
It’s a beloved comfort food - a personalized Filipino baked mac and shredded cheese, especially during family gatherings, holidays, and celebrations in the Philippines.
What is Filipino Baked Macaroni?
It is one of the most common and yet special Filipino recipes of the Macaroni dish that has a unique flavor profile, combining elements of elbow macaroni and local tastes.
Layered with a meaty, tomato-based sauce, this cheese recipe is often mixed with ground meat such as beef, pork, or chicken, and melted cheese.
Interestingly, this recipe is a meatless macaroni dish that stands out because it features an unexpected star ingredient: eggplant!
Health Benefits of Eggplant
- high in vitamins, minerals, and antioxidants, including vitamins C, K, and potassium.
- contains antioxidants like anthocyanins that may reduce inflammation and lower the risk of heart disease.
- high fiber content promotes healthy digestion and helps prevent constipation.
- low in calories and filling due to its fiber, making it great for weight control.
Variations
- Sweet-Style Filipino Baked Macaroni - For the classic sweet-savory Filipino flavor, add a bit of banana ketchup or a teaspoon of sugar to the sauce.
- Creamy Pesto Filipino Baked Macaroni - Blend a bit of basil pesto into the cheese sauce for a creamy, herbaceous twist.
- Seafood Baked Macaroni - Replace the meat with shrimp, crab, or shredded fish like tilapia or bangus.
Substitutions
- Shiitake mushrooms - use the button, cremini, or portobello mushrooms
- Italian seasoning - use a mix of dried oregano and dried thyme or basil, or replace with dried rosemary or marjoram.
- Shredded parmesan cheese - substitute with Pecorino Romano or nutritional yeast for a dairy-free, cheesy flavor.
- Butter - substitute with margarine, vegan butter, or coconut oil for a dairy-free version.
Storage
- To reheat leftovers, cover with foil and bake in a 350°F oven until warmed through, or microwave individual portions.
- Store in an airtight container in the refrigerator for up to 3 days.
- To serve, allow it to come to room temperature or lightly steam to restore its softness.
- Freezing is not recommended as it may alter the texture.
Ingredients
Listed below are all the ingredients you will need:
- oil
- white onion
- garlic
- eggplant
- shiitake mushrooms
- red bell pepper
- tomato sauce
- macaroni pasta
- Italian seasoning
- salt
- ground black pepper
- butter
- all-purpose flour
- milk
- shredded cheddar
- shredded parmesan cheese
- dried basil leaves
See the recipe card for quantities.
Instructions
In a heated pot or skillet, add oil and sauté onions, garlic, & chopped red bell pepper for about a minute.
Add the eggplant and shiitake mushrooms; continue sautéing for another 2 minutes.
Season with Italian seasoning, salt, and ground black pepper.
Pour the tomato sauce and mix well; simmer for 5 minutes.
Mix in the cooked pasta and mix well; cook for another minute.
Transfer to a baking dish and set aside.
Meanwhile, create the cheese sauce by cooking equal parts of butter and flour in another pan.
Cook until the flour is cooked through for about 2 minutes. Slowly add the milk and mix well.
Once the milk has fully incorporated with the roux, turn off the heat, and add the cheddar & the parmesan cheese; mix until melted.
Pour the white sauce mixture over the macaroni.
Then baked it in the preheated oven for 25 minutes or until the cheese are nice and golden.
Remove and sprinkle with dried basil; serve.
Hint: For best results, cook the pasta in Al Dente. Do not overcook!
⭐ Top Tip
You can use different cheeses such as Grana Padano, Sharp Cheddar, or any hard cheese that is available to you.
Use a mix of quick-melting cheese and cheddar for the topping to achieve the perfect balance of creamy and sharp flavors, and bake until golden and bubbly for that classic Filipino-style baked macaroni!
FAQ
More Recipes
Interested in other baked recipes? Try:
Filipino Baked Macaroni
Ingredients
For the Pasta and Sauce:
- 2 tablespoons oil
- ¼ cup white onion finely chopped
- 3 cloves garlic minced
- ¼ cup red bell pepper chopped
- ½ cup eggplant chopped
- 1 cup shiitake mushrooms chopped
- ½ teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups tomato sauce
- 3 cups cooked macaroni pasta
For the Cheese Sauce:
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups milk
- ½ cup shredded cheddar cheese
- ½ cup shredded parmesan cheese
For Garnish:
- ¼ teaspoon dried basil leaves
Instructions
Prepare the Pasta Sauce:
- Heat oil in a pot or skillet over medium heat.
- Sauté the chopped onions, minced garlic, and red bell pepper for about 1 minute.
- Add the eggplant and shiitake mushrooms, and sauté for another 2 minutes.
- Season with Italian seasoning, salt, and black pepper.
- Pour in the tomato sauce and mix well. Let it simmer for 5 minutes.
- Add the cooked macaroni pasta to the sauce and mix until well coated. Cook for 1 more minute.
- Transfer the pasta mixture to a baking dish and set aside.
Make the Cheese Sauce:
- In a separate pan, melt the butter over medium heat.
- Add the flour and whisk until smooth. Cook the roux for about 2 minutes.
- Slowly pour in the milk, whisking constantly to avoid lumps.
- Once the milk is fully incorporated, turn off the heat and add the cheddar and parmesan cheese. Stir until melted and smooth.
Assemble and Bake:
- Pour the cheese sauce over the macaroni in the baking dish, spreading it evenly.
- Bake in a preheated oven at 375°F (190°C) for 25 minutes, or until the cheese is golden and bubbly.
Garnish and Serve:
- Remove from the oven and sprinkle with dried basil leaves.
- Serve hot and enjoy!
Watch The Recipe Video!
Meka says
Lainey, this looks so good! I"m very excited to try this!
Claire M says
Love me a dish that's full of carbs and cheese, haha! Thanks for the recipe.
Clyde M says
I gave this a try and love the cheesiness of it. The eggplant and mushroom are perfect in this recipe! It gives the meatiness without the meat1
Che says
Wow. I'm not a fan of macaroni but this one is interesting. It looks yummy. I'd love to try. Thanks for this recipe! 🙂
Julius says
Any recipes with cheese will surely please my wife. 😋
Sweet says
Looks so yummyyyyyy. I'm really going to try this!
Sheen says
Yummyy!!
Dimple says
Excited to try this! Thanks for the recipe. Keep on publishing healthy recipes!
Aira says
I absolutely loved this Filipino Baked Macaroni recipe! The step-by-step instructions were so easy to follow, and the pictures made it even more helpful. The combination of the rich, meaty sauce and the creamy cheese topping was perfect—just like how I remember it from home! I also appreciate the little tips shared in the post, like using banana ketchup for that authentic Filipino flavor. Definitely making this again for my next family gathering. Thank you for sharing such a delicious and nostalgic recipe! 😊
Dimple says
I love this! This should be in my favorites!