Macarona Bechamel

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 190°C (375°F).

2. 2

   Cook the macaroni according to package directions until al dente, then drain and set aside.

   Ca. 10 min.

   Kokkens note: Do not overcook the pasta, as it will continue to cook in the oven.

3. 3

   For the meat filling, heat olive oil in a large skillet over medium heat.

   Ca. 1 min.

4. 4

   Add the chopped yellow onion and sauté until softened, about 5-7 minutes.

   Ca. 6 min.

5. 5

   Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned, about 8-10 minutes.

   Ca. 9 min.

   Kokkens note: Drain any excess fat if necessary.

6. 6

   Stir in the tomato paste, beef broth, salt, black pepper, and seven spice blend.

   Ca. 1 min.

7. 7

   Simmer for 5-7 minutes until the liquid has mostly evaporated and the flavors have melded, then set aside.

   Ca. 6 min.

8. 8

   For the béchamel sauce, melt unsalted butter in a large saucepan over medium heat.

   Ca. 2 min.

9. 9

   Whisk in the all-purpose flour and cook for 2-3 minutes, stirring constantly, to create a roux.

   Ca. 3 min.

   Kokkens note: Do not let the roux brown too much; it should remain light in color.

10. 10

    Gradually whisk in the warm whole milk, a little at a time, to prevent lumps.

    Ca. 3 min.

    Kokkens note: Ensure the milk is warm to help create a smooth sauce.

11. 11

    Continue to cook and whisk until the sauce thickens to a creamy consistency, about 5-7 minutes.

    Ca. 6 min.

    Kokkens note: The sauce should coat the back of a spoon.

12. 12

    Remove from heat and stir in the egg yolk, nutmeg, salt, and black pepper.

    Ca. 1 min.

    Kokkens note: Stir vigorously to incorporate the egg yolk without scrambling it.

13. 13

    Lightly grease a 9x13 inch baking dish with olive oil.

    Ca. 1 min.

14. 14

    Spread about one-third of the béchamel sauce on the bottom of the prepared baking dish.

    Ca. 1 min.

15. 15

    Add half of the cooked macaroni over the béchamel layer.

    Ca. 1 min.

16. 16

    Evenly spread the entire meat filling over the macaroni.

    Ca. 1 min.

17. 17

    Top with the remaining macaroni.

    Ca. 1 min.

18. 18

    Pour the remaining béchamel sauce over the top, spreading it evenly to cover all the pasta.

    Ca. 1 min.

    Kokkens note: Ensure the top is completely covered for a golden crust.

19. 19

    Bake for 35-45 minutes, or until the top is golden brown and bubbly.

    Ca. 40 min.

20. 20

    Remove from the oven and let rest for at least 10 minutes before serving.

    Ca. 10 min.

    Kokkens note: This allows the dish to set and makes it easier to cut into portions.