This is probably the most delicious pasta dish on the planet. Macaroni bechamel is very popular in Egypt and is exactly what the name says it is: macaroni in a bechamel sauce.
Some people like to use elbow noodles for this recipe, however, I like to use ziti or rigatoni. This is a very easy and simplified version of an Egyptian favorite.
1 lb elbows, ziti, or rigatoni
- 2 26 oz. jars traditional pasta sauce
- 1 lb. lean ground beef or turkey
- 3 cups bechamel (see recipe below)
- 8-10 ounces of cheddar, mozzarella, romano, or parmigiano reggiano cheese
Preheat oven to 350 degrees F.
Start by bringing water to a boil on the stovetop for pasta. While waiting for water to boil, begin browning ground beef in large frying pan.
When you place pasta in boiling water, reduce heat to medium. Begin bechamel with cheese.
Once beef is done browning, drain, and add pasta sauce. Simmer on low. Drain pasta, cover, and set aside. Cover bechamel and leave on low heat, stirring occasionally.
Pour meat sauce in 9x12 dish. Cover with bechamel. Bake uncovered for 30 minutes.
Allow to cool for 15 minutes before serving. Serve with a green salad.