Macarona Bechamel
Egyptian baked pasta layered with spiced minced meat and a thick béchamel, golden and bubbling on top. This recipe was created by AI, some information may not be accurate.
- Servings
- 6
- Difficulty
- Medium
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Ingredients
- 500 g penne pasta
- 500 g minced beef
- 1 pc onion
- 2 tbsp tomato paste
- 1 tsp ground allspice
- ½ tsp ground cinnamon
- 80 g butter
- 80 g all-purpose flour
- 1 l whole milk
- ½ tsp ground nutmeg
- 1 pc egg
- 2 tsp salt
Steps
- Boil pasta in salted water for 8 minutes, drain and toss with a little oil.
- Brown the beef with chopped onion, tomato paste, allspice, cinnamon and salt.
- Make béchamel: melt butter, whisk in flour, then milk; cook to a thick sauce, season with nutmeg and salt.
- Whisk a little hot sauce into the egg, then stir back into the béchamel off heat.
- Layer half the pasta in a baking dish, spread the meat, then remaining pasta and béchamel on top.
- Bake at 200°C for 25 minutes until deep golden and bubbling; rest 10 minutes before slicing.
Diet tags are added by the recipe's author.