Corned Beef Macaroni - Filipino Style Spaghetti

Bizarre recipe actually because all the ingredients are those I can see inside the fridge, mostly left-overs either in the pantry or in the kitchen.

I don’t measure some of the ingredients, I estimate only.

The Ingredients:

• 400 grams elbow macaroni (pre-cooked)

• 260 grams corned beef 

• 125 ml all purpose cream (small pouch)

• Butter ( enough for sauteing)

• 2 cloves minced garlic

• 1 pc medium minced onion

• Ground Black pepper

• Oyster sauce (optional if you have only)

• ½  cube of chicken cube (that’s what we have)

• Salt

• 1 cup of water

• Undisclosed amount of catsup

• Undisclosed amount of tomato sauce

•  Sugar ( We Filipinos prefers sweet spaghetti)

• Parmesan cheese (optional if you have only)

• Cheese (for toppings) 

How to cook?

1. Cook the elbow macaroni al dente. About 10 minutes. Drain after. Set aside.

2. In a pan, melt the butter, saute garlic until it becomes light brown, follow the onion, tomato sauce, oyster sauce and the corned beef.

3. Add sugar based on your preference, chicken cube and black pepper.

4. Bring to a boil.

5. Add the pre-cooked macaroni, then, parmesan cheese and the all purpose cream.

6. Taste first before adding salt.

7.  Serve and top with cheese.

This is a homemade recipe that’s why I used only what is available in our house.

Bonus recipe on this:

https://whatyouthinkreallymatters.blogspot.com/2023/03/fridge-decluttering-recipe-creamy.html

Since there’s left-over, I made this.

The Ingredients:

• The left-over

• The pre-cooked macaroni

• Cream of mushroom

Here’s how:

Boil the cream of mushroom, add the left-over and the pre-cooked macaroni.

No need to season any.

What you think about in this recipe really matters.