Egyptian Bechamel Pasta
A comforting and rich dish combining macaroni pasta, seasoned ground meat, and a creamy béchamel sauce, topped with a golden crust.
Ingredients
Main ingredients
- 2 cups macaroni pasta Cooked al dente.
- 1 tablespoon vegetable oil For sautéing.
- 1 medium onion, chopped Adds depth and flavor.
- 2 cloves garlic, minced For aroma.
- 1 pound ground meat (beef or lamb) Choose according to preference.
- 1 teaspoon ground cumin For seasoning.
- 1 teaspoon ground cinnamon For seasoning.
- to taste Salt and pepper For seasoning.
Béchamel sauce ingredients
- 4 tablespoons butter For the sauce base.
- 4 tablespoons all-purpose flour To thicken the béchamel.
- 3 cups whole milk For creaminess.
- 1 large egg Adds richness.
- to taste Grated cheese (optional) For topping.
Instructions
Preparation
- Cook the macaroni pasta according to package instructions until al dente. Drain and set aside.
- In a medium-sized pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant.
- Add the ground meat to the pan and cook until browned. Season with cumin, cinnamon, salt, and pepper. Set aside to cool.
- In a saucepan, melt the butter over medium-low heat. Stir in the flour for about a minute, then gradually whisk in the milk until smooth.
- Continue stirring until the sauce thickens, then remove from heat and beat in the egg.
Assembly and Baking
- In a greased baking dish, layer half of the cooked macaroni, followed by the meat mixture, and then top with the remaining macaroni.
- Pour the béchamel sauce over the entire dish, spreading it evenly. Optionally, sprinkle grated cheese on top.
- Preheat the oven to 180°C (350°F) and bake for 30-40 minutes until golden brown and bubbly.
- Allow the dish to cool slightly before serving.
Notes
Always cook macaroni al dente to prevent mushiness after baking. Consider adding vegetables like spinach or bell peppers for extra flavor and nutrition.