This Egyptian-style macaroni béchamel sits somewhere between a lasagne and a pasta bake. Layers of pasta, spiced meat and creamy sauce, all baked until golden and set. It’s usually made with a lighter hand on the béchamel, but I’ll say it: that’s where it loses people. Go heavier on the sauce. You won’t regret it.
This Egyptian-style macaroni béchamel sits somewhere between a lasagne and a pasta bake. Layers of pasta, spiced meat and creamy sauce, all baked until golden and set. It’s usually made with a lighter hand on the béchamel, but I’ll say it: that’s where it loses people. Go heavier on the sauce. You won’t regret it.
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Macaroni Béchamel is a guest recipe by Ilhan Mohamed Abdi so we are not able to answer questions regarding this recipe
Place a large saucepan over medium heat, add the minced beef and cook, breaking it down with a wooden spoon and allowing the liquid to cook off, for about 5 minutes. Add the olive oil and, once hot, add the onions, cooking for another 5 minutes until softened.
Using a pestle and mortar, crush the garlic and fresh coriander together, then add this mixture to the pan along with 2 tablespoons of water, stirring to combine. Stir in the tomato puree and pesto, followed by the chopped tomatoes, chicken bouillon, nutmeg, salt and pepper. Simmer for about 10 minutes. Adjust the salt if needed and leave to cool slightly.
Cook the pasta according to package instructions, then drain and leave in the pan.
In a separate saucepan, make the béchamel. Melt the butter over medium heat. Add the flour and stir vigorously until it reaches a smooth, batter-like consistency. Gradually pour in the milk, whisking continuously to avoid lumps. Continue whisking until the sauce thickens. Add the salt, bouillon powder, black pepper and nutmeg, stirring until the sauce becomes smooth and velvety. Remove from the heat and stir in half of the mozzarella and Cheddar cheeses until melted.
Preheat the oven to 180°C fan/200°C/400°F/gas mark 6.
In a large baking dish, combine the cooked pasta and meat sauce, mixing to coat the pasta evenly. Spread half of the remaining cheese over the pasta mixture. Pour the bechamel sauce evenly over the top, followed by the remaining cheese.
Cover the dish with foil and bake for 35 minutes. Remove the foil, switch on the grill (broiler) and cook for another 5 minutes until the top is golden brown.
Place a large saucepan over medium heat, add the ground beef and cook, breaking it down with a wooden spoon and allowing the liquid to cook off, for about 5 minutes. Add the olive oil and, once hot, add the onions, cooking for another 5 minutes until softened.
Using a pestle and mortar, crush the garlic and cilantro together, then add this mixture to the pan along with 2 tablespoons of water, stirring to combine. Stir in the tomato puree and pesto, followed by the diced tomatoes, chicken bouillon, nutmeg, salt and pepper. Simmer for about 10 minutes. Adjust the salt if needed and leave to cool slightly.
Cook the pasta according to package instructions, then drain and leave in the pan.
In a separate saucepan, make the béchamel. Melt the butter over medium heat. Add the flour and stir vigorously until it reaches a smooth, batter-like consistency. Gradually pour in the milk, whisking continuously to avoid lumps. Continue whisking until the sauce thickens. Add the salt, bouillon powder, black pepper and nutmeg, stirring until the sauce becomes smooth and velvety. Remove from the heat and stir in half of the mozzarella and Cheddar cheeses until melted.
Preheat the oven to 180°C fan/200°C/400°F/gas mark 6.
In a large baking dish, combine the cooked pasta and meat sauce, mixing to coat the pasta evenly. Spread half of the remaining cheese over the pasta mixture. Pour the bechamel sauce evenly over the top, followed by the remaining cheese.
Cover the dish with foil and bake for 35 minutes. Remove the foil, switch on the grill (broiler) and cook for another 5 minutes until the top is golden brown.
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