GROUND BEEF CALDERETA MAC AND CHEESE

Ingredients:

1	kg	MONTEREY LEAN GROUND BEEF
1	pc	Bird's Eye chili pepper (siling labuyo)
2 (240 mL each)	cans	pineapple juice unsweetened
1 (50 g)	pc	green bell pepper, chopped
1 (50 g)	pc	red bell pepper, chopped
1 (400 g)	can	stewed tomatoes
1	tbsp	iodized fine salt
1	tbsp	sugar
2	tbsp	cooking oil
1 (100 g)	pc	onion, cubed
1 (52 g)	head	garlic, chopped
1 (250 g)	pack	sweet style tomato sauce
2 (28 g)	tbsp	tomato paste
1/2 (42.5 g)	can	PUREFOODS LIVER SPREAD
2 (32 g)	tbsp	soy sauce
1/2	kg	macaroni, cooked according to package directions
1 (185 g)	pack	MAGNOLIA QUICKMELT CHEESE, grated

Procedure:

Boil and reduce meat with chili pepper, pineapple juice, bell peppers and stewed tomatoes. Season with salt and sugar.
In a separate pan, heat oil and sauté garlic and onion. Add tomato sauce, tomato paste, liver spread and soy sauce. Simmer for 10 minutes over medium heat. Stir occasionally. Add meat to sauce and mix well.
Preheat oven to 350ºF, Assemble by mixing macaroni with half of meat sauce. Place half of macaroni in an ovenproof rectangular pan. Top with some sauce and half of cheese. Place remaining macaroni, sauce and cheese. Bake for 10 to 15 minutes until cheese melts.

Makes 8-10 servings.

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