RCI-ND.006.0044.001
Macaroni Bechamel
Macaroni Bechamel from the Recidemia collection
Prep25 min
Cook12 min
Total37 min
Servings4
Difficultyadvanced
Ingredients
- of macaroni (500 grams)cooked and drained1 bag
- of ground meat1 1/2 pounds
- one large Onion1 unitchopped
- 2 cloves
- -ounce can of tomato sauce (or tomato paste)1 8 unit
- 3 tablespoons
- 1 teaspoon
- 1/2 teaspoon
- 1/2 teaspoon
- 1 unit
- 3 cups
- 5 Tablespoons
- 5 Tablespoons
- "Maggi" Chicken bullion cube1 unit
- black pepper1 unitto taste
Method
1
Cook the macaroni in salted boiling water according to package directions until al dente, then drain and set aside.
2
Heat 2 tablespoons of butter in a large skillet over medium-high heat, add the chopped onion and minced garlic, and sauté for 3-4 minutes until fragrant and softened.
4 minutes
3
Add the ground meat to the skillet and cook, breaking it apart with a spoon, until browned completely (about 6-8 minutes).
8 minutes
4
Stir in the tomato sauce, parsley, crushed za'atar, salt, cinnamon, and cayenne pepper; simmer gently for 5 minutes to combine flavors.
5 minutes
5
In a separate saucepan, melt the remaining 3 tablespoons of butter over medium heat, then whisk in the flour to create a roux, stirring constantly for 2-3 minutes until light golden.
3 minutes
6
Slowly pour the milk into the roux while whisking continuously to prevent lumps, then add the crumbled Maggi chicken bouillon cube and season with black pepper to taste.
5 minutes
7
Continue cooking the béchamel sauce over medium heat, stirring frequently, until it thickens enough to coat the back of a spoon (about 8-10 minutes).
10 minutes
8
Combine the cooked macaroni with the meat sauce in a large mixing bowl, then pour the béchamel sauce over it and fold gently until well coated.
2 minutes
9
Transfer the macaroni béchamel to a greased baking dish, smooth the top, and bake at 350°F (175°C) for 15-20 minutes until the top is lightly golden and the casserole is heated through.
18 minutes