Macarona Bil Bechamel (Egyptian Baked Pasta)

🛒 Ingredients

• Dry Macaroni or Penne Pasta 63 g · 219 kcal
• Lean Ground Beef 63 g · 144 kcal
• Onion 19 g · 8 kcal
• Garlic 1 g · 2 kcal
• Tomato Paste 9 g · 6 kcal
• Olive Oil 3 g · 30 kcal
• Unsalted Butter 13 g · 90 kcal
• All-purpose Flour 13 g · 46 kcal
• Whole Milk 124 g · 76 kcal
• Large Egg 6 g · 9 kcal
• Shredded Mozzarella Cheese 12 g · 36 kcal

👨‍🍳 Instructions

1. Boil the macaroni according to package directions until al dente; drain and set aside. Preheat your oven to 190°C (375°F).
2. For the meat filling, heat olive oil in a large skillet and sauté chopped onion until translucent. Add minced garlic and cook for another minute until fragrant.
3. Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Stir in tomato paste, a pinch of salt, pepper, and a dash of allspice or cinnamon if desired. Cook for 5-7 minutes, then remove from heat.
4. For the béchamel sauce, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux, ensuring it doesn't brown.
5. Gradually whisk in the whole milk, a little at a time, to avoid lumps, until the sauce is smooth and thickened. Season with a pinch of salt, pepper, and grated nutmeg. Remove from heat and stir in the egg and half of the shredded mozzarella until well combined and creamy.
6. Lightly grease a baking dish. Spread a thin layer of béchamel sauce on the bottom, then layer half of the cooked macaroni. Cover with all of the meat filling, then add the remaining macaroni.
7. Pour the remaining béchamel sauce evenly over the top layer of macaroni, ensuring it's completely covered. Sprinkle with the remaining shredded mozzarella cheese.
8. Bake for 30-40 minutes, or until the top is golden brown and bubbly. Let it rest for 10-15 minutes before serving to allow the layers to set.