Macarona Bechamel is a recipe that really no one knows its origin. Because every culture and country has made a recipe close to Macarona Bechamel. But the Macarona Bechamel that I am making today is actually an Egyptian recipe, and is a recipe that you won't forget after trying it at the least only once.
Recipe
Ingredients
For the pasta - 1 lb ground beef
- 1 lb penne pasta
- 1 tablespoon olive oil
- 2 medium onions thinly sliced
- 2 tablespoons tomato purée
- 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
Preparations
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.
Thank You so Much!
Comments