Filipino Baked Macaroni
Filipino Baked Macaroni
I am not really sure where this dish originated from but it has been part of our Noche Buena celebration for as long as I can remember. It’s only really served and eaten at that time and it’s always a hit. It’s unusual for sure, with Vienna sausage and chicken as the protein and the cheese is Queso de Bola. Our family isn’t even really that big into chicken but there it is, on the table when the Christmas season rolls in. I made it myself for the first time a few years ago when I felt nostalgic for the dishes my family would eat during the holidays and I actually made the whole spread — Tita Lydia’s Baked Ham, this pasta dish, embutido — and one day a few months ago, I wondered why I only made this dish during that time especially now when I knew how to make it. It’s so easy and amazing as it sits in the sauce for a day or two. I think it gets even better.
When I think about this dish and it’s potential origin, there are Filipino recipes out there but none really go into how it came about. My guess would be, much like the Filipino spaghetti, it came over post war through the American occupation and the ingredients were adapted and customized to what was available. Queso de Bola (or Edam cheese) originated from the Netherlands but was also brought in by the Spanish into their colonies. This cheese is mainly consumed during the holidays as well and because this dish was mainly served during the holidays, I can see how that cheese made it into this dish.
When cooking this dish, some things I’ve learned along the way is that poaching the chicken gently keeps it moist and tender. Additionally, slicing and cubing it instead of shredding it is better. Not only from a textural standpoint but it also catches the sauce in the the little pasta crevices. For the same reason, I love dicing the Vienna sausage as instead of cutting them into rounds because it easily gets caught in the pasta. Also, I love a touch of sweetness in the sauce but unlike other recipes, I don’t add ketchup. A little sugar will suffice. The amount I add depends on the tomato sauce so tasting along the way is critical. I prefer the sauce to not be cloyingly sweet. Additionally to add depth, aside from salt and pepper, fish sauce really helps. It gives the dish the appropriate level of umami. Regarding baking, many recipes create a very cheesy version and require a long bake. I think that is good too but it tends to dry out the pasta and doesn’t leave it saucy. I prefer topping the dish with cheese and putting it under the broiler to quickly brown the cheese and then removing it right away so that it gives you a crispy layer on top and leaves a saucy dish under the crispy, cheesy layer.
There are so many good pasta dishes out there so what is so special about this dish? It’s so easy to make with very few ingredients. Many of the ingredients apart from the chicken and the aromatics are probably already in your pantry so this can come together quick. It’s also a dish we tend to make and graze on so if you don’t feel like cooking a whole lot, make this and let people wander in and out of the kitchen as they get hungry. As much as this dish gets better the next day, you will find that it may not last that long.
♥️Tricia
INGREDIENTS
CHICKEN
2 Chicken Breasts, Bone In
2 stalks Scallion, cut into 2 inch pieces
1 tsp Salt
1/2 tsp Pepper
BAKED MACARONI
1 package Macaroni, Conchiglie or similar style pasta*, 16 oz
1 medium White or Yellow Onion, finely diced
2 cans Vienna Sausage*, 4.6 oz each, diced in 1/4 inch pieces
2 cans Tomato Sauce, 15 oz each
1 tsp Salt
1 tsp Pepper
2-3 tbsp Fish Sauce
1-2 tbsp Sugar
2-3 tbsp Neutral Oil
GARNISH
1 cup Queso de Bola* or Edam Cheese, grated
Fresh Italian Parsley, chopped
NOTE: This recipe serves 4-5 people.
*MACARONI - The larger macaroni works best or a similar shape pasta that can hold the sauce. I often use Conchiglie or Orchiette because the I love how the curved shape also holds both the sauce and the meat.
*VIENNA SAUSAGE - These are canned sausages that are popular in the Philippines. You can find this in your local grocery store where canned meat is stocked or your local Asian store.
*QUESO DE BOLA - This is also known as Edam cheese, often sold as a ball with red wax covering it. You should be able to find this in your local supermarket and during the holidays, they do have this coming from brands that are more familiar in the Philippines or other latin countries. It has a mild, nutty flavor that gets sharper as it ages. If you cannot find this cheese, using a milder cheddar will be a good alternative.
METHOD
STEP 1
PREPARE THE CHICKEN
In a stock pot, place the chicken breast, scallions, salt and pepper and enough water to just cover the chicken. Bring this to a low simmer until chicken is cooked. Skim any impurities from the broth.
Once chicken is done, let cool and remove the meat from the bone and slice into 1/2 inch pieces. Make sure to cut the chicken into cubes instead of shredding the chicken to achieve the right meat texture needed for the dish. Set aside.
TIP: Strain the remaining stock to remove the aromatics and store for later use. It is not needed for this dish.
STEP 2
COOK THE PASTA.
In a large stock pot, bring heavily salted water to a boil and cook the pasta according to package directions. Strain and set aside.
STEP 3
MAKING THE SAUCE.
In a dutch oven or a stock pot, heat on up 2 tbsp of oil on medium high heat. When hot, add the Vienna sausage and sauté until browned. Lower the heat to medium and add the onion, cooking it until translucent (2-3 minutes). Check to see if more oil is needed and add as necessary to ensure the pan isn’t dry. Add the chicken and incorporate into the mixture then add the tomato sauce. Depending on how thick the tomato sauce is (this varies), you can add some water into the can and thin out the sauce as needed.
Season the mixture with salt, pepper, fish sauce and sugar. Start with 2 tbsp of fish sauce and 1 tbsp of sugar first. The seasoning can be adjusted after the pasta is added. Simmer for 10 minutes on medium low.
TIP: The tomato sauce thickness and flavor can vary so water may or may not be needed. Same goes for the seasoning. There are times where more sugar and fish sauce are needed depending on the tartness of the sauce. Taste along the way and make adjustments.
STEP 4
BRINGING THE DISH TOGETHER.
Pre heat your oven to Broil.
Add pasta into the sauce and mix together until fully incorporated. This may feel saucy at first but eventually, the sauce will be absorbed by the pasta. Check for seasoning at this point and make any adjustments needed with salt, pepper, fish sauce and sugar. When the pasta is fully coated without a lot of sauce left, turn off the heat and mix in 1/4 cup of the Queso de Bola or Edam cheese.
STEP 5
FINISHING THE PASTA.
Transfer the pasta into an oven proof serving dish and sprinkle the remaining Queso de Bola on top. Place into the oven on broil until the cheese is melted to your desired done-ness. Depending on your oven this can vary so don’t leave the oven for too long.
Once the cheese is melted, remove from the oven and garnish with parsley before serving.
NOTE: It is my personal preference to have a saucier dish so I only leave this in the oven until the cheese melts and I take it right out. Leaving it for too long can bake it and also achieve crispy bits which is good too but I prefer a saucier pasta. This is up to you and your personal preference.
STEP 6
SERVING THE PASTA.
Serve the pasta in individual serving bowls and garnish with extra cheese or parsley as needed. Enjoy!
