1 400g package elbow macaroni
2 onions chopped
2 tablespoons patis
1/4 cup oil
1/2 kilo hamburger mix
1/4 kilo sweet ham, cubed
1/4 kilo hotdog, sliced diagonally (leave some for garnishing)
2 tablespoons soy sauce
1 1/2 cup tomato sauce
1 340-gram bottle tomato catsup
3 to 4 cups water
1 cup grated cheese (reserve 1/2 cup for topping)
1 big red bell pepper, chopped
1/2 cup evaporated milk
2 tablespoons sugar
5 pieces bacon fried
red bell pepper strips
Cook macaroni as stated in the package. Drain and put butter or oil. Meanwhile, cook the sauce.
Saute the garlic, onions and patis in hot oil. Add hamburger mix and cook for 5 minutes. Add ham, hotdogs, soy sauce, tomato sauce, catsup and water. Simmer for 5 minutes. Add cheese, red bell pepper, milk, and sugar. Simmer for 10 minutes or until beef is tender.
Mix cooked macaroni and sauce together. Arrange in a baking dish and top with cheese, fried bacon curls, and red bell pepper strips. Bake at 350F for 20 minutes.
This recipe won 1st place in the 1977 Great Maya Cookfest. Submitted by EMELITA SINGSON of Marikina, Metro Manila.