EGYPTIAN MACARONI BECHAMEL
This is an Egyptian favorite. A ground meat mixture between two layers of macaroni smothered in a creamy bachamel sauce. You can use any type of pasta you like. The most common are Penne (which is my favorite) angel hair, spaghetti or elbow macaroni. I have a glass dish that is 8x11 and I prefer to bake in this dish because I like it to be a little thick, but if you like it to be a little thinner than that you can opt for the larger 9x13.
Provided by UmmIbrahim
Categories Egyptian
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 19
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!
Nutrition Facts : Calories 1486, Fat 75.4, SaturatedFat 36.9, Cholesterol 407.8, Sodium 899.8, Carbohydrate 129.2, Fiber 14.7, Sugar 3.8, Protein 74
MACARONI BEAUCAIRE
Provided by Jacques Pepin
Categories dinner, lunch, main course, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- To cook the macaroni, bring 3 quarts of water to a boil in a pot. Add the macaroni, and stir until the water returns to a boil, so the elbows do not stick to the pan.
- Cook until just tender, from 10 to 20 minutes (depending on the manufacturer). Remove about 3/4 cup of the cooking liquid and put it in a serving bowl large enough to hold the macaroni. Drain the elbows in a colander. To the reserved liquid in the bowl, add the olive oil, grated cheese, 1 teaspoon salt and pepper. Mix well. Add the drained macaroni and the chives, and mix well again. Set aside.
- To make the garnish, heat the canola oil in a large skillet. When hot, add the eggplant slices in one layer, sprinkle them with 1/2 teaspoon salt, and saute 2 1/2 to 3 minutes on each side, until soft and nicely browned. Set aside.
- Reserve the six nicest slices of eggplant and half the tomato slices, and arrange the rest of those vegetables to cover the bottom of a gratin dish measuring 14 by 10 inches. Distribute the macaroni evenly on top, and arrange the reserved eggplant and tomato slices in an alternating pattern over the macaroni. Sprinkle with the shredded cheese.
- Put the gratin in a 400-degree oven for about 20 minutes (25 to 30 minutes if the dish has been refrigerated), until the cheese melts and the macaroni is heated through. Serve immediately.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 27 grams, Carbohydrate 70 grams, Fat 36 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 7 grams, Sodium 780 milligrams, Sugar 10 grams, TransFat 0 grams
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