Macaroni Bechamel Macarona Bechamel Food

MACARONI BECHAMEL (MACARONA BECHAMEL)

Steps:

• Cook the pasta in a large amount of water until they are cooked but firm. Drain and set aside.
• Add the oil into a Dutch oven and heat it. Brown the onions until they are translucent.
• Add the beef, chili powder, thyme, salt and pepper and cook for five minutes.
• Add the tomato puree and cook over medium low heat for 10 minutes.
• In a non-stick pan, melt the butter.
• Add the flour and whisk for a few seconds until obtaining a smooth consistency.
• Add the milk, thyme and nutmeg and whisk continuously until it becomes a smooth, thick mixture.
• Season with salt and pepper. Remove from heat.
• Once the mixture is slightly warm, add the beaten egg and whisk quickly.
• Preheat the oven to 350°F (180˚C).
• Mix half the bechamel mixture in the pasta.
• Place half of the pasta covered with béchamel sauce in a baking dish.
• Spread the meat mixture over the pasta.
• Add the rest of the pasta to form the top layer.
• Pour and spread the remaining béchamel sauce on top of the last layer.
• Bake for 45 to 55 minutes or until the top is golden.

MACARONI BECHAMEL

Steps:

• Boil macaroni as directions on the box.
• In a sauce pan melt butter and stir in flour until lightly browned, then pour in milk a little at a time stir out any lumps. Always stirring so it doesn't burn. Add salt and pepper to taste.
• Brown onions and stir in ground beef until its no longer pink add in the tomato paste and stir for 30 seconds. Add salt and pepper to taste.
• Oil a 9x13 pan and put some bachamel sauce on the bottom and then pour half the macaroni on top of that. Then all of the ground beef in the center and then the remaining noodles and sauce.
• Place in the oven for and hour or until brown.

MACARONI WITH BECHAMEL SAUCE AND GROUND MEAT

Steps:

• Boil the macaroni in water and do not oil in the boiling water because we need the spaghetti to tangle; drain and set aside.
• Fry the chopped onion deeply in 1 tbs vegetable oil till it's brown, add the ground meat, till it's well done, season with salt and pepper then add the tbs of tomato paste; set aside.
• To make the bechamel:.
• Pour a considerable amount of oil/butter/margarine heat.
• Add the flour and mix with oil, stir till golden.
• Add one cup of the milk and water at a time, stirring constantly, so that the flour won't form lumps and the cube of broth. Keep stirring until the mixture thickens. Beat the egg and add to the mixture stirring constantly. When thickened enough, season and stir; set aside.
• Beat cream cheese with a tablespoon of water then add to the spaghetti and stir.
• In a Pyrex or Tefal dish, batter the dish with butter. In the base sprinkle 2 tbs of bechamel and one tbs of breadcrumbs.
• Put half the amount of pasta followed with the full amount of meat, then top with the rest of the pasta, layer with the whole amount of bechamel (it's important that this should be a big thick layer).
• Sprinkle with the mozzarella and cheddar mixture and bread crumbs.
• Put in medium heat oven till the tomato sauce from meat reaches the bottom spaghetti layer and cheese melts and becomes golden. This should take from from 30-40 minutes.
• Bon Appetit.