|Photo: Macaroni with béchamel recipe|
½ kilo macaroni
2 Tbs corn oil
1 onion (medium size), chopped
½ Kilo ground meat
Salt and pepper For the béchamel
3 Tbs butter
3 Tbs flour
2 Cups milk
Salt and white pepper
1/8 tsp nutmeg, grated
2 Tbs mozzarella cheese, grated Salt, pepper and ground nutmeg
- Cook macaroni in boiling salted water, stir once or twice for the first few minutes remove and drain then place in a large pot, add some oil.
- Heat oil in a skillet over a medium heat, add onion, and stir for 5 minutes until tender.
- Add minced beef, stir occasionally and leave for 10 minutes.
- Reduce heat, season mixture with salt and pepper, leave for 20 minutes or until most of the liquid evaporate.
For béchamel sauce
- Heat butter in a saucepan over a medium heat, add flour and stir for 3 minutes.
- Add milk to the mixture while continuously whisking with a hand mixer (so that chunks will not be formed) until combined and sauce is thickened.
- leave sauce to cool, add the egg and beat well with the sauce, season with salt, pepper and nutmeg.
- Preheat oven to 180°C.
- Divide sauce into 2 parts.
- Mix one half with 3 tablespoons of minced beef and half of the macaroni.
- Place the mixture in an oven pan as a first layer, and then add remaining beef, mozzarella cheese as a second layer and the macaroni as a third layer, top with remaining béchamel sauce.
- Bake in the oven for 40 minutes or until surface is golden, set to cool before cutting.
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