Egyptian Macarona Béchamel

MACARONI

Step 1

Boil the penne in salted water until al dente, according to package directions. Drain and set aside.

MEAT SAUCE

Step 2

Brown ground beef and onion together, until beef is cooked through and onion is translucent.

Step 3

Add garlic and cook until fragrant, about 1 minute.

Step 4

Add the thyme, crushed red pepper, salt, black pepper and tomato sauce; simmer 5 minutes. Set aside.

BECHAMEL SAUCE

Step 5

Melt butter over medium heat in a medium pot.

Step 6

Whisk in flour, still over medium heat. Cook for about 5 minutes, whisking constantly, until the flour is cooked through.

Step 7

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

Step 8

Preheat oven to 375°F.

Step 9

Grease a large, deep casserole dish (or use non-stick spray).

Step 10

Add the penne to the casserole dish, leveling it out so it is in an even layer.

Step 11

Pour the meat mixture evenly over the penne; spread out the mixture to create an even layer.

Step 12

Sprinkle the cheese evenly over the meat mixture.

Step 13

Pour the Béchamel sauce evenly over the entire casserole dish and smooth it out.

Step 14

Bake for 40 minutes.

Step 15

Garnish with parsley.

Step 16

Let rest for about 10 minutes, then cut into squares to serve.