Egyptian Macaroni Bechamel Recipe Foodcom Recipes

MACARONI BECHAMEL (MACARONA BECHAMEL)

Steps:

• 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.
• 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.
• 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.

EGYPTIAN MACARONI BECHAMEL

Steps:

• 1. Prepare pasta according to directions on the box.
• 2. Saute the onion in a little oil over med high heat until soft.
• 3. Add garlic and saute another 2 minutes.
• 4. Add the ground beef and brown.
• 5. Drain off the fat, return to the stove and add the parsley, thyme, and cinnamon until combined.
• 6. Stir in the can of tomato sauce and simmer over low heat about 10 minutes.
• 7. Remove from the heat and let it cool. Once it has cooled stir in the beaten egg. Set aside.
• BECHAMEL SAUCE:
• 8. In a large saucepan over med-high heat, melt the butter. Once melted whisk in the flour until smooth. Keep whisking for 2 minutes.
• 9. Now whisk in the milk slowly, until all the milk has been added. Keep whisking, making sure there are no lumps in it.
• 10. Add the salt and white and black peppers to taste.
• 11. Whisk constantly until the milk is almost boiling, but not quite. Add in the thyme and nutmeg. The sauce should now be fairly thick.
• 12. Quickly whisk in the beaten eggs. Remove from heat.
• ASSEMBLY:
• 13. Mix half the bechamel mixture into the pasta.
• 14. Put half the pasta covered with the sauce into an 8x11 baking dish.
• 15. Now layer the entire meat mixture over the pasta. Top with a sprinkling of parmesan cheese.
• 16. Add the rest of the pasta to form the top layer.
• 17. Pour and spread the remaining bachamel sauce on top of the last layer.
• 18. Bake it in the oven at 400 degrees for 45-60 min or until the top is golden brown.