Air Fryer Cheese Baked Macaroni
Savory Beef

A cozy one-pan inspired comfort dish featuring al dente macaroni tossed in a savory tomato-beef sauce topped with a thick bubbling layer of melted cheese.

Ingredients

• 250 g macaroni
• 200 g minced beef
• 1 whole tomato
• 12 red onion
• 50 g corn kernels
• 100 g shredded mozzarella or cheddar cheese
• 2 cloves garlic
• 1 tbsp peanut oil
• 1 tsp black pepper powder
• 1 tbsp high-concentration rice wine
• 2 tbsp ketchup
• 1 tbsp oyster sauce
• 12 tsp dark soy sauce
• 12 tsp chicken essence
• to taste fresh cilantro

Instructions

1. 1Season the minced beef

   

   Begin by placing the raw minced beef into a bowl and adding black pepper powder high-concentration rice wine and peanut oil. This initial seasoning is crucial for infusing the meat with flavor and removing any unwanted odors before the marination process begins.

   Tip: High-concentration rice wine is excellent for neutralizing meat odors while the oil helps keep the beef moist during stir-frying.
2. 2Marinate the beef

   

   Place the raw minced beef in a bowl and season it with black pepper powder, high-concentration rice wine, and peanut oil. Use chopsticks to stir the mixture thoroughly until every piece is evenly coated. Allow the beef to marinate for 10 minutes to ensure the flavors are well-absorbed before cooking.

   Tip: Using high-concentration rice wine is an excellent way to neutralize any strong meaty odors and tenderize the beef.
3. 3Dice the red onion

   

   Take a fresh red onion and place it on a wooden cutting board. Use a sharp chefs knife to finely dice the onion into small, uniform pieces. These will later be sautéed to create a sweet and aromatic flavor base for the macaroni sauce.

   Tip: To prevent tearing up, try chilling the onion in the refrigerator for 30 minutes before you start dicing.
4. 4Peel the blanched tomato

   

   After soaking the tomato in hot water to loosen its skin, use a small paring knife to gently peel the skin away from the flesh. Removing the skin ensures a smoother, more refined texture for the tomato sauce in the finished dish.

   Tip: Scoring a shallow X on the bottom of the tomato before blanching makes the skin peel off much more easily.
5. 5Dice the peeled tomato

   

   Once the tomato is peeled, slice and dice it into small cubes. Dicing the tomato finely allows it to break down quickly when heated, turning into a rich, pulpy sauce that will coat the macaroni perfectly.

   Tip: Keep all the juice that escapes while dicing and add it to the pan later for extra flavor and moisture.
6. 6Boil the macaroni

   

   Bring a pot of water to a rolling boil and pour in the dry macaroni. Cook the pasta for approximately 10 minutes until it reaches an al dente texture, then drain it in preparation for the stir-fry stage.

   Tip: Adding a pinch of salt to the boiling water helps season the macaroni from the inside out as it cooks.
7. 7Sauté the tomatoes

   

   Add the diced tomatoes to the pan once the garlic becomes fragrant. Fry them over low heat, pressing down occasionally, until they soften and release their juices to form a thick sauce base.

   Tip: Peeling the tomatoes beforehand by soaking them in hot water ensures a smoother sauce consistency without tough skins.
8. 8Stir-fry the beef and corn

   

   Incorporate the yellow corn kernels and the marinated beef into the tomato sauce. Stir-fry the mixture quickly so the beef cooks through while absorbing the flavors of the garlic and tomato.

   Tip: Keep the heat at medium-high during this step to sear the beef quickly and prevent it from becoming tough.
9. 9Season the sauce

   

   Add the diced red onion along with ketchup, oyster sauce, chicken essence, and dark soy sauce to the pan. Stir well to combine all the seasonings into a rich, savory, and slightly sweet glaze that perfectly coats the beef and corn.

   Tip: The dark soy sauce is mainly for color; just a small amount is needed to give the dish a deep, appetizing hue.
10. 10Mix in the macaroni

    

    Add the pre-cooked macaroni to the pan. Use chopsticks or a spatula to toss the pasta with the beef and sauce until every piece of macaroni is evenly coated and heated through.

    Tip: Boil the macaroni for exactly 10 minutes beforehand so it remains firm enough to hold its shape when stir-fried and baked.
11. 11Add fresh cilantro

    

    Finish the stovetop preparation by sprinkling a handful of freshly chopped cilantro over the macaroni. Give it one last quick toss to distribute the herbs before transferring the mixture to a baking dish.

    Tip: Adding cilantro at the very end preserves its bright green color and fresh aroma.
12. 12Transfer to a baking dish

    

    Once the macaroni is fully cooked and well-combined with the beef, corn, and tomato sauce, transfer the mixture into a white ceramic baking dish. Use a large spoon to scoop the mixture and spread it into an even layer, filling the dish to prepare for the cheese topping.

    Tip: Make sure the macaroni is evenly distributed so the cheese can melt uniformly across the entire surface.
13. 13Add a layer of cheese

    

    Generously pour a thick layer of shredded cheese over the macaroni in the baking dish. Ensure that the cheese completely covers the pasta mixture to create a rich, stretchy, and golden crust during the baking process.

    Tip: For the best flavor and stretch, use a high-quality mozzarella or a blend specifically designed for melting.
14. 14Bake in the air fryer

    

    Carefully place the prepared baking dish into the air fryer basket. Set the air fryer to 150 degrees Celsius and bake for approximately 8 minutes. This will melt the cheese into a bubbly fragrant topping that perfectly complements the savory macaroni.

    Tip: Check the cheese around the 6-minute mark to ensure it does not brown too quickly as air fryer power can vary.

Storage & Reheating

Burn It Off

Frequently Asked Questions