Egyptian Macarona Bechamel

🧂 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.

Nutrition Info