Macarona bil Bechamel: Egyptian Pasta with Bechamel sauce

Some people may think it is odd that you would find pasta dishes in Egypt. While it may not sound Egyptian, macarona bil bechamel is an all around favorite dish served in Egypt.  My mother-in-law actually taught me this dish and it is one of my husband's favorite.  It is basically the Egyptian version of lasagna. 

Since I have been asked for this recipe three times now, I figure it is about time I post it here.  Note that while you can use any kind of pasta you like for this recipe my two personal favorites are large shells and penne because they capture the flavor and essence of the dish best. I have also used bechamel packets before with great success so if you can find them in your area, it will save you some time. 

Macarona bil Bechamel

Prep time: 20-30 minutes

Cook time: 45 minutes

Servings: 4-6

Ingredients:

• 1 (16 oz.) box of Penne pasta
• 2 lbs (~1 kilo) of ground beef
• 1 medium onion (diced)
• 3 cloves of garlic (minced)
• 1 tbsp parsley (preferably fresh)
• 1/2 tbsp thyme
• 1/2 tsp cinnamon
• 8 oz tomato sauce ( I prefer fresh homemade)
• 1 egg, beaten
• 2 tbsp Parmesan (my personal extra

Bechamel Sauce Ingredients:

• 4 cups of milk
• 3 tbsp butter
• 3 tbsp flour
• 1/4 tsp nutmeg
• 1 tsp white pepper
• 1 tsp black pepper 
• 2 tsp salt

Directions:

1. Prepare pasta according to directions on the box. Drain and set aside.
2. Saute the onion in a little oil over med high heat until soft. Add garlic and saute another two minutes.
3. Add ground beef and cook until brown. Drain the grease, return to heat, and add the thyme and cinnamon. Cook 1 minute until fragrant.
4. Add tomato sauce and parsley. Stir well and simmer for about 15 minutes.
5. Prepare bechamel sauce:  In a large saucepan over med-high heat melt the butter. Once melted whisk in the flour until smooth for 2-3 minutes. Now whisk in the milk slowly and make sure to keep whisking to prevent lumping. Add salt, nutmeg, and peppers. Keep whisking until it reaches the desired thickness, which is thicker than average gravy.
6. Mix half the bechamel with the pasta and then pour mixture into 9x12 baking dish.  
7. Pour the meat and sauce mixture on top of pasta.
8. Pour the remaining bechamel sauce over the meat and sauce.
9. Bake at 350°F (~175°C) for about 45 minutes or until bechamel is brown and crisp. 
10. Let cool for an additional 15-20 minutes before serving.