TUNA PASTA MELT

Ingredients:

300g. Del Monte Elbow/Twist Macaroni, cooked
6 cloves garlic, crushed
1pc. large onion, sliced
1 pouch Del Monte Filipino Style Spaghetti Sauce (250g)
1 can tuna chunks in oil (184g), drained but reserve oil
1/2 cup coarsely grated quickmelt cheese

For the White Sauce:

2tbsp. all-purpose flour
1/4 cup evaporated milk
1/4 cup water
1tbsp. margarine


Procedure:

White Sauce:
Mix all ingredients well. Season with salt and pepper to taste. Cover over low heat with constant stirring for 3 to 5 minutes or until thick. Set aside.

1. Sauté garlic in tuna oil until brown. Add onion and cook for 1 minute.
2. Add spaghetti sauce, 1/4 cup water, salt and pepper to taste. Simmer for 5 minutes. Add tuna chunks.
3. Blend spaghetti-tuna sauce with cooked elbow/twist macaroni. Arrange in pan.
4. Pour white sauce all over and sprinkle with grated cheese. If desired, bake until cheese melts.

Makes 6 servings.

BAKED MACARONI

Ingredients:

450g. elbow macaroni
1/2cup Magnolia Gold Butter
1tsp. minced garlic
1/2cup chopped onion
1/2kilo Magnolia Chicken Giniling
1cup Purefoods Sweet Ham, chopped
1/2cup red bell peppers, chopped
2cups tomato sauce
1/2cup chicken broth
1tsp. salt
3/4tsp. pepper
2tbsp. sugar
1cup Magnolia Quickmelt Cheese, grated


Procedure:

1. Cook pasta according to package directions.
2. In a saucepan, melt butter and sauté the rest of the ingredients (except cheese). Allow mixture to simmer for 5-10 minutes.
3. Toss noodles with prepared sauce. Place in an oven-proof baking dish and sprinkle with grated quickmelt cheese on top.
4. Bake at 180 degrees Celsius pre-heated oven for 15-20 minutes or until cheese melts.


Tip:

I don't have an oven so I just use steam by placing the macaroni dish inside a pan over the boiling water inside of a larger pot to melt the cheese.

Makes 12 servings.