Macaroni Bechamel Food

EGYPTIAN MACARONI BECHAMEL

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 (if you want it). The sauce should now be fairly thick.
• Quickly whisk in the beaten eggs. Remove from heat.
• TO ASSEMBLE THE DISH: Mix half the bachamel mixture into the pasta.
• Put half the pasta covered with the sauce into a 9x13 baking dish.
• Now layer the entire meat mixture over the pasta. You can top with a sprinkling on Parmesan cheese if you like.
• Now add the rest of the Pasta to form the top layer.
• Finally, pour and spread the remaining bachamel sauce over the top of the last layer.
• Bake it in the oven at 400 degrees for 45-60 min or until the top is golden brown.
• Enjoy!

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.

BECHAMEL MAC AND CHEESE

Steps:

• Over medium heat in a saucepan, heat the milk with the stock and salt, stirring throughout. Continue to heat the milk mixture over medium heat, and then reduce to low heat once the milk has begun to froth or simmer.
• Next, in a second saucepan, heat the butter until melted. Stir in the flour. Reduce the heat to low and stir until well incorporated. Remove from the heat when it is a pale tan color (a blond roux).
• Once the roux has thickened, slowly stir into the milk mixture to blend. Continue to stir over low heat until well incorporated. Finally, remove from the heat and whisk in the cheeses. Once mixed, add the pasta, again stir well and serve.

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.

EGYPTIAN MACARONI BECHAMEL

Steps:

• 1. Prepare pasta according to directions on the box.
• 2. Saute the onion in a little oil over med high heat until soft.
• 3. Add garlic and saute another 2 minutes.
• 4. Add the ground beef and brown.
• 5. Drain off the fat, return to the stove and add the parsley, thyme, and cinnamon until combined.
• 6. Stir in the can of tomato sauce and simmer over low heat about 10 minutes.
• 7. Remove from the heat and let it cool. Once it has cooled stir in the beaten egg. Set aside.
• BECHAMEL SAUCE:
• 8. In a large saucepan over med-high heat, melt the butter. Once melted whisk in the flour until smooth. Keep whisking for 2 minutes.
• 9. Now whisk in the milk slowly, until all the milk has been added. Keep whisking, making sure there are no lumps in it.
• 10. Add the salt and white and black peppers to taste.
• 11. Whisk constantly until the milk is almost boiling, but not quite. Add in the thyme and nutmeg. The sauce should now be fairly thick.
• 12. Quickly whisk in the beaten eggs. Remove from heat.
• ASSEMBLY:
• 13. Mix half the bechamel mixture into the pasta.
• 14. Put half the pasta covered with the sauce into an 8x11 baking dish.
• 15. Now layer the entire meat mixture over the pasta. Top with a sprinkling of parmesan cheese.
• 16. Add the rest of the pasta to form the top layer.
• 17. Pour and spread the remaining bachamel sauce on top of the last layer.
• 18. Bake it in the oven at 400 degrees for 45-60 min or until the top is golden brown.

MAC SAUCE (BéCHAMEL 101)

Steps:

• Lesson Plan
• Heat the milk in a pot over medium heat until it just starts to bubble, but is not boiling, 3 to 4 minutes. Remove from the heat.
• Heat the butter over medium heat in a separate, heavy-bottomed pot. When the butter has just melted, add the flour and whisk constantly until the mixture turns light brown, about 3 minutes. Remove from the heat.
• Slowly pour the warm milk, about 1 cup at a time, into the butter-flour mixture, whisking constantly. It will get very thick when you first add the milk, and thinner as you slowly pour in the entire 3 cups. This is normal.
• Once all the milk has been added, set the pot back over medium-high heat, and continue to whisk constantly. In the next 2 to 3 minutes the sauce should come together and become silky and thick. Use the spoon test to make sure it's ready: Dip a metal spoon into the sauce-if the sauce coats the spoon and doesn't slide off like milk, you'll know it's ready. You should be able to run your finger along the spoon and have the impression remain. Add the salt.
• The Mac Sauce is ready to use immediately and does not need to cool. Store it in the fridge for a day or two if you want to make it ahead of time-it will get a lot thicker when put in the fridge, so it may need a little milk to thin it out a bit when it comes time to melt in the cheese. Try melting the cheese into the sauce first, and if it is too thick then add milk as needed.