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Makes 2 to 4 servings
Preparation and cooking time: 30 minutes


1 tablespoon cooking oil
2 tablespoons garlic, minced
1 red onion, minced
1 siling labuyo, chopped
¼ kilograms ground beef
¼ kilograms ground pork
½ green bell pepper, chopped
½ red bell pepper, chopped
1 tablespoon tomato paste
¼ can liver spread
1 tablespoon soy sauce
Salt and pepper to taste
1 1/2 cups pineapple juice
1 can stewed tomatoes
250g macaroni, cooked

Mac & Cheese:
½ cup butter
⅓ cup flour
2 cups milk
¾ cups water
1 cup cheddar, grated + more for topping
½ cup parmesan, grated + more for topping
Salt and pepper to taste


  1. Saute garlic, onion and sili in oil until soft. Add both ground meat and cook. Mix in bell peppers.
  2. Add tomato paste, liver spread and soy sauce. Season with salt and pepper.
  3. Add pineapple juice and stewed tomatoes. Bring to a boil and then simmer until sauce is reduced and thick.
  4. Meanwhile, make cheese sauce. Melt butter over low heat and then whisk in flour. Add milk and water. Keep whisking until thick. Stir in grated cheeses until melted. Set aside.
  5. Mix in cooked macaroni in the caldereta sauce. Transfer half of this to a baking dish and then top with half of the cheese sauce. Add the rest of the pasta mixture and top it with the remaining cheese sauce.
  6. Top with more grated cheeses and bake for 10 minutes at 170C.

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