Egyptian Macarona Béchamel
May 16, 2023
"A common pasta dish in modern Egypt. If you can't find Roumi cheese (also spelled Rumi or Roumy), substitute with Pecorino Romano (or Parmesan or Mozzarella). Adapted from Chocolates & Chai blog."
- MEAT SAUCE
- BECHAMEL SAUCE
- ADDITIONAL INGREDIENTS
- Serving Size: 1 (898.9 g)
- Calories 1833.4
- Total Fat - 108.1 g
- Saturated Fat - 61 g
- Cholesterol - 340.2 mg
- Sodium - 4702 mg
- Total Carbohydrate - 154.6 g
- Dietary Fiber - 16.2 g
- Sugars - 24 g
- Protein - 65 g
- Calcium - 754.2 mg
- Iron - 6.6 mg
- Vitamin C - 12.5 mg
- Thiamin - 0.6 mg
Step by Step Method
Boil the penne in salted water until al dente, according to package directions. Drain and set aside.
Brown ground beef and onion together, until beef is cooked through and onion is translucent.
Add garlic and cook until fragrant, about 1 minute.
Add the thyme, crushed red pepper, salt, black pepper and tomato sauce; simmer 5 minutes. Set aside.
Melt butter over medium heat in a medium pot.
Whisk in flour, still over medium heat. Cook for about 5 minutes, whisking constantly, until the flour is cooked through.
Pour in the milk slowly, continuing to constantly whisk, until the flour and butter mixture is completely incorporated into the milk (no lumps or clumps--will be silky and smooth).
PUT IT ALL TOGETHER
Preheat oven to 375°F.
Grease a large, deep casserole dish (or use non-stick spray).
Add the penne to the casserole dish, leveling it out so it is in an even layer.
Pour the meat mixture evenly over the penne; spread out the mixture to create an even layer.
Sprinkle the cheese evenly over the meat mixture.
Pour the Béchamel sauce evenly over the entire casserole dish and smooth it out.
Bake for 40 minutes.
Garnish with parsley.
Let rest for about 10 minutes, then cut into squares to serve.
No special items needed.