PINOY FOUR CHEESE MACARONI RECIPE
Categories Main Dish, Pasta
Preparation Time10 mins
Cooking Time15 mins
Number of Servings 14
Ingredients
- 2 Tbsp oil
- 2 tsp garlic crushed
- 2 pouch DEL MONTE Creamy & Cheesy Spaghetti Sauce (500g)
- 1/2 cup cream cheese
- 1 cup queso de bola grated
- 1 cup melting cheese grated
- 1 cup milk, fresh
- 1/2 tsp salt
- 1/2 tsp pepper, black
- 3/4 pack DEL MONTE Elbow Macaroni (1Kg) cooked
- 1/2 cup kesong puti sliced into 1/4-inch cubes
- 1/4 cup butter
- 1 1/2 cup bread crumbs, Japanese
- 1/2 tsp salt
- 1/2 tsp pepper, black
- 3 Tbsp parsley chopped
Cooking Tools Needed
- Chopping Board
- Knife
- Measuring Cups
- Measuring Spoons
- Pan
- Spatula
- Strainer
Cooking Skills Needed
- Boiling
- Sautéing
- Simmering
- Slicing
- Toasting
Procedure
1 Sauté garlic until aromatic. Add DEL MONTE Creamy & Cheesy Spaghetti Sauce and simmer for 2 minutes. Add cream cheese, queso de bola, and melting cheese. Add milk and season with salt and pepper. Simmer for 3 minutes.
2 Toss in the cooked DEL MONTE Elbow Macaroni and kesong puti. Set aside.
3 In a pan, melt the butter. Add the bread crumbs and toast until golden. Season with salt and pepper. Add in parsley. Sprinkle the mixture over the macaroni.