Macaroni Bechamel (Macarona Bechamel)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
40 mins
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Cook Time
1 hr 40 mins
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Total Time
1 hr 55 mins
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Servings
6 people
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Course
Main Course
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Cuisine
Egyptian, North African
Macaroni Bechamel (Macarona Bechamel)
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Macaroni bechamel is a popular Egyptian dish made with spicy ground beef between layers of penne with béchamel.
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Ingredients
For the pasta
- 1 lb ground beef
- 1 lb penne pasta
- 1 tablespoon olive oil
- 2 medium onions thinly sliced
- 2 tablespoons tomato puree
- 1 teaspoon chili powder
- salt
- pepper
For the béchamel
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups cold milk
- ½ teaspoon thyme
- ¼ teaspoon freshly grated nutmeg
- salt
- pepper
- 1 egg , beaten
Equipment
- Dutch oven
- Baking dish (9x13 inches / 24x32 cm)
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Instructions
Pasta
- Cook the pasta in a large amount of water until they are cooked but firm. Drain and set aside.
- Add the oil into a Dutch oven and heat it. Brown the onions until they are translucent.
- Add the beef, chili powder, thyme, salt and pepper and cook for five minutes.
- Add the tomato puree and cook over medium low heat for 10 minutes.
Bechamel
- In a non-stick pan, melt the butter.
- Add the flour and whisk for a few seconds until obtaining a smooth consistency.
- Add the milk, thyme and nutmeg and whisk continuously until it becomes a smooth, thick mixture.
- Season with salt and pepper. Remove from heat.
- Once the mixture is slightly warm, add the beaten egg and whisk quickly.
Assembly
- Preheat the oven to 350°F (180˚C).
- Mix half the bechamel mixture in the pasta.
- Place half of the pasta covered with béchamel sauce in a baking dish.
- Spread the meat mixture over the pasta.
- Add the rest of the pasta to form the top layer.
- Pour and spread the remaining béchamel sauce on top of the last layer.
- Bake for 45 to 55 minutes or until the top is golden.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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