Macarona Bechamel

Method

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1. Boil the penne in well-salted water for 4 minutes less than the packet says. Drain and rinse under cold water to stop it cooking.

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2. Fry the onions in the oil 8 minutes, add the mince and cook 12 minutes until browned and dry.

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3. Stir in the tomato purée, allspice, nutmeg, salt, pepper and water and simmer 8 minutes until nearly dry. Set aside.

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4. For the béchamel, melt the butter, stir in the flour and cook 3 minutes. Add the milk gradually, whisking, then cook 10 minutes until very thick — it should fall from the spoon in a sheet.

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5. Take off the heat, season with nutmeg and salt, and cool for 5 minutes before beating in the eggs so they do not scramble.

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6. Heat the oven to 200°C / 400°F. Fold two-thirds of the béchamel through the pasta.

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7. Layer half the pasta in a deep dish, spread the meat over, then the rest of the pasta. Spread the remaining béchamel on top, scatter with cheese, and bake 45 minutes until set and deep gold. Rest 15 minutes before cutting.

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Chef’s Tips

• A very thick béchamel. It has to set, not pour.
• Undercook the pasta by 4 minutes.
• Cool the sauce before the eggs go in, or they scramble.

Pairing Suggestions

• Salata baladi
• Torshi
• A green salad

Storage & Reheating

Refrigerated for 4 days and it slices better cold. Reheat covered at 180°C for 25 minutes. It freezes for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.