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.