Cheesy Egyptian “Macarona Bechamel” Pasta Casserole.
Cheesy Egyptian “Macarona Bechamel” Pasta Casserole.
by dobbernationloves
1 Comment
dobbernationloves
You can make the recipe [HERE](https://dobbernationloves.com/food-drink/egyptian-macarona-bechamel-recipe/). **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** 1. Preheat oven to 375 F. 2. Boil pasta in salted water until al dente. Drain and set aside. 3. 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. 4. 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. 5. 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. 6. Mix the pasta with approximately 1 cup of the Bechamel sauce. 7. In a deep, large casserole dish, add 2 tablespoons of Bechamel sauce and spread it around, then add half the pasta. 8. Add all of the meat mixture on top and even out the layer with the back of a spoon. Add the remaining pasta. 9. Cover with the remaining Bechamel sauce. 10. 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.
1 Comment
You can make the recipe [HERE](https://dobbernationloves.com/food-drink/egyptian-macarona-bechamel-recipe/).
**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**
1. Preheat oven to 375 F.
2. Boil pasta in salted water until al dente. Drain and set aside.
3. 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.
4. 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.
5. 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.
6. Mix the pasta with approximately 1 cup of the Bechamel sauce.
7. In a deep, large casserole dish, add 2 tablespoons of Bechamel sauce and spread it around, then add half the pasta.
8. Add all of the meat mixture on top and even out the layer with the back of a spoon. Add the remaining pasta.
9. Cover with the remaining Bechamel sauce.
10. 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.