Macaroni bechamel with ground beef

Main Dish

6 servings

Easy

1 h 10 m

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It's a common sight to see this in Egyptian table . Bon Appetit

Ingredients

• 1 box penne pasta
• 1 lb ground beef
• 1 onion (chopped)
• 2 garlic cloves (minced)
• 2 cups blended tomato (i pulse it 2 times only)
• 1 egg (beaten)
• 1 dash parmesan cheese (optional)
• 8 cups milk (cold)(I use 4 milk/4 water)
• 6 tbsps butter/oil
• 6 tbsps flour
• 1 tsp nutmeg (optional)
• 1 beaten eggs + 1 for the surface
• salt
• black pepper

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Preparation

• Method:
  
  Prepare pasta according to directions on the box. 2 Saute the onion in a little oil over med high heat until soft. Add garlic and saute another 2 minutes. Add the ground beef and brown. Drain off the fat. Stir in the tomato and simmer over low heat about 10 minutes. Remove from the heat and let it cool. Set aside.
• TO MAKE THE BACHAMEL SAUCE:
  
  In a large saucepan over med-high heat, melt the butter or oil. Once melted whisk in the flour until smooth. Keep whisking for 2 minute. Now whisk in the milk slowly until all the milk has been added. Keep whisking making sure there are no lumps in it. Add the salt and black peppers to your taste. Whisk pretty continuously until the milk is almost boiling, but not quite. Now whisk in the nutmeg (if you want it). The sauce should now be fairly thick. Quickly whisk in the beaten eggs. Remove from heat.
• TO ASSEMBLE THE DISH:
  
  Mix half the bachamel mixture into the pasta. Put half the pasta covered with the sauce into a 9x13 baking pan. Now layer the entire meat mixture over the pasta. You can top with a sprinkling of Parmesan cheese if you like. Now add the rest of the Pasta to form the top layer. Finally, pour and spread the remaining bachamel sauce over the top of the last layer adding one or two beaten egg on the surface. Bake it in the oven at 400 degrees for 45-60 min or until the top is golden brown. Enjoy!

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