Filipino-style Chicken Baked Macaroni

Filipino-style Chicken Baked Macaroni with meaty tomato sauce and cheese topping is sure to be a crowd favorite. It’s hearty, tasty, and perfect for family dinners or holiday parties.

I spent Christmas in the Philippines last year, and since it was my first holiday there in 26 years, we decided to hold a mini family reunion. As expected of most Filipino gatherings, the highlight of the party was the food!

We had quite a delicious spread to enjoy amongst us with every cousin, aunt, and uncle bringing in their special dishes to the potluck.

Table Of Contents

  • Ingredient notes
  • Helpful tips
  • Filipino-style Chicken Baked Macaroni

We had quite a delicious spread to enjoy amongst us with every cousin, aunt, and uncle bringing in their special dishes to the potluck.

I initially planned to make my very own baked macaroni and pork barbecue for the party but opted in the end to just order from a popular restaurant in our town. I was on vacation, after all, and as much as I love my kin, I wasn’t about to undertake cooking for 100 on my R & R.

Ingredient notes

  • Chicken breast or thigh– my favorite trick for cooking chicken is poaching, a delicate cooking technique in which the meat is gently simmered in liquid, keeping it from overcooking and toughening. It comes out moist and flavorful instead of dry and stringy as when vigorously boiled.
  • Elbow macaroni– you can also use any short kinds of pasta like penne, fusilli, or rigatoni. For an al dente texture, undercook the pasta for about 1 or 2 minutes less than package’s directions as it will continue to cook in the oven.

  • Spaghetti sauce– the recipe calls for Filipino sweet-style sauce. If you don’t have any on hand, substitute with 3 cups tomato sauce, 1 cup tomato ketchup, and add one tablespoon sugar or to taste.
  • Vegetables– onions, garlic, bell peppers, and mushrooms add flavor, texture, and extra nutrition

Helpful Tips

  • This recipe is a spot on copycat of the chicken baked macaroni I had in the Philippines. Yet amazing as is, you can level it up by swapping the shredded cheese with the bechamel sauce topping I use for Filipino-style lasagna.
  • Use a baking dish with about an inch or so of headspace, so the foil doesn’t touch the surface of the pasta. If you don’t have one that’s deep enough, loosely tent the pan to keep the foil from sticking to the melted cheese.
  • For neater squares, allow the baked macaroni to stand for about 10 minutes before slicing.

 

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