Egyptian Macarona Bechamel
How to make traditional Egyptian Macarona Bechamel. Our homemade recipe is an easy pasta casserole featuring spiced beef & cream sauce.
Servings: 10
Calories: 604kcal
Equipment
- Large pot
- Large Skillet
- Casserole dish
- measuring cups
- measuring spoons
- Wooden spoon or spatula
Ingredients
- 600 g Penne Pasta
- 700 g Ground Beef
- 1 tbsp Canola Oil
- 1 Spanish Onion diced
- 2 cups Tomato Sauce
- 1.5 tsp Allspice
- 1 tsp Cinnamon
- 1/2 tsp Black Pepper
- 1 cup All Purpose Flour
- 1 cup Butter
- 1 L Whole Milk
- 1 cup Chicken Stock
- 1/4 tsp Ground Nutmeg
- Kosher Salt and Pepper to taste
- 1 cup Mozzarella Cheese shredded
Instructions
- Preheat oven to 375 F.
- Boil pasta in salted water until al dente. Drain and set aside.
- For the meat sauce, in a nonstick pan over medium heat, cook the onion with vegetable oil, stirring occasionally until softened for about 6 minutes. Add the minced beef and break it up using a wooden spoon and cook until browned, for about 5-7 minutes. Add all the spices and the tomato sauce and simmer for 5 minutes. Set aside.
- Make the bechamel sauce by melting the butter over medium heat in a large pot. Add the flour in a few tablespoons at a time and continue whisking as you do this to form a creamy roux. Cook for 3-4 minutes as you continuously whisk.
- Pour the milk in slowly while continuously whisking. Add in the chicken stock and continue to whisk for 4-5 minutes until the sauce thickens. Season with ground nutmeg, salt and pepper to taste.
- Mix the pasta with approximately 1 cup of the Bechamel sauce.
- In a deep, large casserole dish, add 2 tablespoons of Bechamel sauce and spread it around, then add half the pasta.
- Add all of the meat mixture on top and even out the layer with the back of a spoon. Add the remaining pasta.
- Cover with the remaining Bechamel sauce.
- Bake for 30 minutes until bechamel has turned golden brown, then add 1 cup of shredded mozzarella cheese evenly to the top and return to the oven and broil for an additional 3-5 minutes until cheese is golden brown and bubbling. Let rest 10-15 minutes before cutting and serving.
Nutrition
Calories: 604kcal | Carbohydrates: 51.8g | Protein: 34.5g | Fat: 28.8g | Saturated Fat: 15.4g | Cholesterol: 166mg | Sodium: 591mg | Potassium: 653mg | Fiber: 1.5g | Sugar: 7.3g | Calcium: 170mg | Iron: 16mg
