Egyptian Macaroni Bechamel

This is an egyptian favorite. a ground meat mixture between two layers of macaroni smothered in a creamy bachamel sauce. you can use any type of pasta you like. the most common are penne (which is my favorite) angel hair, spaghetti or elbow macaroni. i have a glass dish that is 8x11 and i prefer to bake in this dish because i like it to be a little thick, but if you like it to be a little thinner than that you can opt for the larger 9x13.

Steps

Prepare pasta according to directions on the box.

Saute the onion in a little oil over med high heat until soft.

Add garlic and saute another 2 minutes.

Add the ground beef and brown.

Drain off the fat , return to the stove and add the parsley , thyme , and cinnamon until combined.

Stir in the can of tomato sauce and simmer over low heat about 10 minutes.

Remove from the heat and let it cool.

Once it has cooled stir in the beaten egg.

Set aside.

To make the bachamel sauce: in a large saucepan over med-high heat melt the butter.

Once melted whisk in the flour until smooth.

Keep whisking for 2 minute.

Now whisk in the milk slowly until all the milk has been added.

Keep whisking making sure there are no lumps in it.

Add the salt and white and black peppers to your taste.

Whisk pretty continuously until the milk is almost boiling , but not quite.

Now whisk in the thyme and nutmeg.

The sauce should now be fairly thick.

Quickly whisk in the beaten eggs.

Remove from heat'.

Ingredients

penne pasta, ground beef, onion, garlic cloves, fresh parsley, fresh thyme, cinnamon, tomato sauce, egg, parmesan cheese, milk, butter, flour, nutmeg, eggs, salt, white pepper, black pepper