Macarona Bechamel
Macarona Bechamel is a classic Egyptian comfort food featuring layers of pasta, a rich spiced ground beef filling, and a creamy béchamel sauce, all baked until golden and bubbly. It's a hearty and satisfying dish, perfect for family meals.
Alkuperäinen resepti: Forkin
- Kokonaisaika
- 1 t 25 min
- Annoksia
- 6
- Vaikeustaso
- Keskitaso
- Annosta kohti
- 856 kcal
Allergeenitiedot: saattaa sisältää seuraavia: kananmunat, gluteeni ja maito. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.
Esivalmistelut
Ainesosat
pasta
- 500 gmacaroni, ditalini or penne
meat filling
- 500 gground beef, lean
- 1 kplyellow onion, finely chopped
- 2 rkltomato paste
- 0,5 kuppibeef broth
- 1 tlsalt
- 0,5 tlblack pepper, freshly ground
- 1 tlseven spice blend
- 1 rklolive oil
béchamel
- 0,5 kuppiunsalted butter
- 0,5 kuppiall-purpose flour
- 4 kuppiwhole milk, warm
- 1 kplegg yolk
- 0,25 tlnutmeg, grated
- 0,5 tlsalt
- 0,25 tlblack pepper, freshly ground
garnish
- 1 rklolive oil
Välineet
large skillet · large pot · whisk · 9x13 inch baking dish · large saucepan
Valmistusohje
Vaihe vaiheelta
- 1
Preheat your oven to 190°C (375°F).
- 2
Cook the macaroni according to package directions until al dente, then drain and set aside.
Noin 10 min
Kokin vinkki: Do not overcook the pasta, as it will continue to cook in the oven.
- 3
For the meat filling, heat olive oil in a large skillet over medium heat.
Noin 1 min
- 4
Add the chopped yellow onion and sauté until softened, about 5-7 minutes.
Noin 6 min
- 5
Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned, about 8-10 minutes.
Noin 9 min
Kokin vinkki: Drain any excess fat if necessary.
- 6
Stir in the tomato paste, beef broth, salt, black pepper, and seven spice blend.
Noin 1 min
- 7
Simmer for 5-7 minutes until the liquid has mostly evaporated and the flavors have melded, then set aside.
Noin 6 min
- 8
For the béchamel sauce, melt unsalted butter in a large saucepan over medium heat.
Noin 2 min
- 9
Whisk in the all-purpose flour and cook for 2-3 minutes, stirring constantly, to create a roux.
Noin 3 min
Kokin vinkki: Do not let the roux brown too much; it should remain light in color.
- 10
Gradually whisk in the warm whole milk, a little at a time, to prevent lumps.
Noin 3 min
Kokin vinkki: Ensure the milk is warm to help create a smooth sauce.
- 11
Continue to cook and whisk until the sauce thickens to a creamy consistency, about 5-7 minutes.
Noin 6 min
Kokin vinkki: The sauce should coat the back of a spoon.
- 12
Remove from heat and stir in the egg yolk, nutmeg, salt, and black pepper.
Noin 1 min
Kokin vinkki: Stir vigorously to incorporate the egg yolk without scrambling it.
- 13
Lightly grease a 9x13 inch baking dish with olive oil.
Noin 1 min
- 14
Spread about one-third of the béchamel sauce on the bottom of the prepared baking dish.
Noin 1 min
- 15
Add half of the cooked macaroni over the béchamel layer.
Noin 1 min
- 16
Evenly spread the entire meat filling over the macaroni.
Noin 1 min
- 17
Top with the remaining macaroni.
Noin 1 min
- 18
Pour the remaining béchamel sauce over the top, spreading it evenly to cover all the pasta.
Noin 1 min
Kokin vinkki: Ensure the top is completely covered for a golden crust.
- 19
Bake for 35-45 minutes, or until the top is golden brown and bubbly.
Noin 40 min
- 20
Remove from the oven and let rest for at least 10 minutes before serving.
Noin 10 min
Kokin vinkki: This allows the dish to set and makes it easier to cut into portions.
Annosta kohti
Ravintoarvot
- Kalorit
- 856,4kcal
- Proteiini
- 32,7g
- Hiilihydraatit
- 81g
- Rasva
- 44,1g
- Kuitu
- 2,8g
- Sokeri
- 12,3g
Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.
Säilytä hyvänä
Store leftover Macarona Bechamel in an airtight container in the refrigerator.
Reheat individual portions in the microwave or a larger portion in the oven until warmed through.