Egyptian Macaroni Bechamel Recipe Foodcom

Steps:

• Boil the macaroni in water and do not oil in the boiling water because we need the spaghetti to tangle; drain and set aside.
• Fry the chopped onion deeply in 1 tbs vegetable oil till it's brown, add the ground meat, till it's well done, season with salt and pepper then add the tbs of tomato paste; set aside.
• To make the bechamel:.
• Pour a considerable amount of oil/butter/margarine heat.
• Add the flour and mix with oil, stir till golden.
• Add one cup of the milk and water at a time, stirring constantly, so that the flour won't form lumps and the cube of broth. Keep stirring until the mixture thickens. Beat the egg and add to the mixture stirring constantly. When thickened enough, season and stir; set aside.
• Beat cream cheese with a tablespoon of water then add to the spaghetti and stir.
• In a Pyrex or Tefal dish, batter the dish with butter. In the base sprinkle 2 tbs of bechamel and one tbs of breadcrumbs.
• Put half the amount of pasta followed with the full amount of meat, then top with the rest of the pasta, layer with the whole amount of bechamel (it's important that this should be a big thick layer).
• Sprinkle with the mozzarella and cheddar mixture and bread crumbs.
• Put in medium heat oven till the tomato sauce from meat reaches the bottom spaghetti layer and cheese melts and becomes golden. This should take from from 30-40 minutes.
• Bon Appetit.

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.