Egyptian Macaroni Bechamel Recipe Foodcom

EGYPTIAN MACARONI BECHAMEL

Steps:

• Boil the pasta and drain- set aside Saute the onion in a little oil over med high heat until soft. Add garlic and saute another two minutes. Cook the ground beef on med-high in a pot until it's no longer pink. Add the onion mixture and add the parsley. Set aside. How to make the béchamel sauceIn a large saucepan over med-high heat melt the butter. Once melted, whisk in the flour until smooth. Keep whisking for 2 minute. Now whisk in the milk very slowly until all the milk has been added. Keep whisking making sure there are no lumps in it. You can add more or less milk depending on how thick you want it. Add the salt and black pepper to your taste. Whisk pretty continuously until the milk is almost boiling. Add nutmeg. The sauce should now be fairly thick. Quickly whisk in the beaten eggs. Remove from heat. Mix the pasta, tomato sauce and the ground beef together in a baking dish Pour the sauce over it. Add the Italian Breadcrumbs on top the béchamel. Add slices of butter on the top. Bake in the oven at 375 degrees for about 30-45 minutes. Then broil for 5-10 minutes (until it's brown)

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.

EGYPTIAN MACARONI BECHAMEL

Steps:

• Prepare pasta according to directions on the box.
• Saute the onion in a little oil over med high heat until soft. Add garlic and saute another 2 minutes.
• Add the ground beef and brown.
• Drain off the fat, return to the stove and add the parsley, thyme, and cinnamon until combined.
• Stir in the can of tomato sauce and simmer over low heat about 10 minutes.
• Remove from the heat and let it cool. Once it has cooled stir in the beaten egg. Set aside.
• TO MAKE THE BACHAMEL SAUCE: In a large saucepan over med-high heat melt the butter. Once melted whisk in the flour until smooth. Keep whisking for 2 minute.
• Now whisk in the milk slowly until all the milk has been added. Keep whisking making sure there are no lumps in it. Add the salt and white and black peppers to your taste.
• Whisk pretty continuously until the milk is almost boiling, but not quite. Now whisk in the thyme and nutmeg (if you want it). The sauce should now be fairly thick.
• Quickly whisk in the beaten eggs. Remove from heat.
• TO ASSEMBLE THE DISH: Mix half the bachamel mixture into the pasta.
• Put half the pasta covered with the sauce into a 9x13 baking dish.
• Now layer the entire meat mixture over the pasta. You can top with a sprinkling on Parmesan cheese if you like.
• Now add the rest of the Pasta to form the top layer.
• Finally, pour and spread the remaining bachamel sauce over the top of the last layer.
• Bake it in the oven at 400 degrees for 45-60 min or until the top is golden brown.
• Enjoy!