Macaroni béchamel (مكرونة بشاميل)

Now I can’t call this dish entirely Egyptian but most Egyptians know this dish and make it in their house at least once a month. This dish is originally a Greek dish called Pastitsio, which is an Italian version of the dish ‘Pasticcio di pasta‘.

What am I eating?

This baked dish is typically made of five layers: (from the bottom)

1) Penne pasta

2) cooked lean beef

3) Another layer of penne pasta

4) Béchamel sauce

5) Cheese (optional)

•  Yes, it’s fattening but it’s totally worth it. With a mixture of carbohydrates and protein one serving of this dish fills you up easily.

First cooking experience?

The first time I made it was last year at my friends’ place. I hadn’t tried making it before and I wanted to try making it with an Italian touch… didn’t work that well! The sauce was great but it wasn’t béchamel . Béchamel sauce is originally french (obviously with the spelling) and is used in a lot of Italian recipes especially lasagna recipes. I hate following recipes, I used to think that a ‘talented’ cook doesn’t need to refer to recipes… wrong idea! You can check the recipe once at least and then make adjustments to it but making the whole thing from your imagination is wrong. Yes, that’s what I did. I knew the recipe is only made of  milk, flour, butter, and salt but I didn’t know the directions… it makes a huge difference when you know ‘how to’ make a dish the right way. So while making the dish I knew it will turn out to be a disaster. I wasn’t completely right but it had nothing to do with macaroni  béchamel. Thank God my friends were starving, they didn’t really notice the difference but they knew.

Ingredients:

For the  béchamel :

• 1 cup of flour (approx. 7 tbls.)
• 1 liter of milk (4 cups)
• 2 cubes of chicken stock
• 2 tbls of butter
• Salt & Pepper
• 2 tsp. of oregano (optional)

For the ground beef:

•  1.5 pounds of lean beef
• 1 minced onion
• 2 minced garlic cloves
• 1 can of tomato paste (small)
• Salt & Pepper

For the macaroni: 

• 500 grams of cooked penne pasta

Final touches:

• Shredded cheese (I use a mix of mozzarella and cheddar- this ingredient is optional)

Directions :

First cook the ground beef:

1. In a medium saucepan add oil, onions and garlic
2. Mix until onions start to turn brown
3. Add ground beef and mix until it turn to dark brown (or looks cooked)
4. Add tomato paste and leave on the low to simmer.

Béchamel:

1. In a large saucepan, whisk milk and flour till the flour disappears.
2. Add butter and chicken stock.
3. Keep whisking until the béchamel gets thicker
4. Put it on the low and add salt, pepper, and oregano

 Penne:

1. Boil water, add salt and oil
2. Add pasta, cook for 15 minutes
3. When it’s cooked, put it in a big bowl and add 3 tbls (or more if needed) of  béchamel sauce on the penne. 
   

In a medium sized Pyrex, add a layer of penne, then add a layer of the cooked ground beef, then add another layer of penne, then finish it up with the rest of the béchamel sauce and shredded cheese. Cook for 20 minutes on 400 F (or until the top browns). 

Bon Appetit!