Macaroni Bechamel is a classic Egyptian dish, and a favourite in my family. This one pot version gives you all the same flavours but simplified, making it perfect for busy week days, but tasty enough to serve company.
One Pot Macaroni Bechamel
Prep Time: 10 minutes Cook Time: 55 minutes Yield: 6 servings
INGREDIENTS
2 tbs butter
3 tbs flour
3 cups milk
Salt and pepper
1/2 tsp nutmeg, divided
3 tbs olive oil
1 small onion
2 cloves garlic
2 lbs ground beef
Salt
1/2 tsp black pepper
1/2 tsp each cinnamon, allspice, paprika
2 tbs tomato paste
2 tsp sugar or honey
2 cups diced tomatoes
4 cups water
1 tsp beef bouillon
2 cups shredded mozzarella cheese
DIRECTIONS
Preheat the oven to 375 F. In a large ovenproof skillet or pan, melt the butter over medium heat. Once hot, whisk in the flour. Cook for 2-3 minutes, whisking often to avoid burning, then add the milk in increments, waiting for it to thicken between each addition. Once all has been added, stir in half of the nutmeg, and the salt and pepper. When it’s thick and bubbly, remove the contents into a bowl.
To the same pan, add the olive oil, onion and garlic; saute 3-4 mins then add the ground beef, cinnamon, allspice, paprika, remaining nutmeg, salt and black pepper. Saute till the ground beef is fully cooked and starting to brown, 7-10 minutes, then add the tomato paste and sugar/honey.
Stir in the uncooked macaroni, then add the diced tomato, water, and beef bouillon. Taste for salt and add more if needed, then cover with a lid and simmer for 12-15 minutes on low till the noodles are fully cooked.
Spread the prepared bechamel over top the cooked pasta, and sprinkle with the mozzarella cheese. Bake for 15 minutes till golden and bubbly. Serve immediately.