Egyptian Bechamel Pasta
A delightful and creamy layer of pasta, robust meat, and rich béchamel sauce, perfect for comfort food lovers.
Ingredients
Pasta and Meat
- 500 grams Macaroni pasta Base structure, absorbs flavors
- 2 tablespoons Vegetable oil Sautéing, flavor base
- 1 large Onion, chopped Aromatic foundation
- 2 cloves Garlic, minced Enhances flavor
- 500 grams Minced meat (beef, lamb, or chicken) Protein source, main flavor
- 1 teaspoon Cumin Adds warmth and earthiness
- 1 teaspoon Cinnamon Provides sweetness and depth
- to taste Salt Seasoning, enhances all flavors
- to taste Black pepper Seasoning, enhances all flavors
Béchamel Sauce
- 60 grams Butter Base for béchamel sauce
- 60 grams All-purpose flour Thickens béchamel sauce
- 500 ml Milk Creaminess and richness
- 1 large Egg Binds the sauce
Toppings
- to taste Cheese (optional, for topping) Topping for flavor and texture
Instructions
Preparation
- Cook the macaroni pasta according to the package instructions until al dente. Drain and set aside.
- In a medium pan, heat vegetable oil over medium heat. Sauté onion and garlic until they soften. Add minced meat and cook until browned, seasoning with cumin, cinnamon, salt, and pepper. Allow to cool slightly.
Béchamel Sauce
- In a saucepan, melt butter over medium-low heat. Stir in flour for a minute to form a roux. Gradually whisk in milk until smooth. Cook until thickened, then remove from heat and stir in egg.
Assembly
- Grease a baking dish with olive oil or butter. Layer half of the macaroni, followed by the meat mixture, then the remaining macaroni. Pour béchamel sauce over the top.
- Preheat the oven to 180°C (350°F) and bake for 30-40 minutes until golden brown and bubbly. Allow to cool slightly before serving.
Notes
For added nutrition, feel free to incorporate seasonal vegetables or use plant-based proteins. Experiment with different cheeses for a richer flavor.