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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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