Macarona Bechamel

I love to cook. Seriously. Today I'm cooking an Egyptian dish... Macarona Bechamel. It's reaaallyy good! My teacher in Egypt taught me how to make it.


Here's my recipe of it..

1. Boil 2 bags of Penne pasta and set aside
   
2. Chop 2 onions and fry in pot
3. Add 1 lb ground beef to the onions and keep stirring until cooked
4. Add a bit salt, pepper, 2 tsp cumin, and a bit of garlic to the beef
5. Boil milk in another pot with salt, pepper, and cumin for 15-20 minute
6. In a different pot heat 1 cup fat (butter, margarine, ghee ... I like pure butter/oil ghee)
7. Add the same amount (or a little more) of flour to the mixture
8. Slowly add milk to the mixture until it becomes a creamy thick béchamel sauce (this takes a lot of mixing and arm muscles! The mixture will be thick so keep adding more milk until it becomes a thick saucy consistency)
9. Mix half of the béchamel sauce with the pasta in a large foil tray or casserole dish
10. Put half pasta on the bottom of a large pan then add all the beef then add the rest of pasta above beef.
11. Add the rest of the béchamel on the top of the pasta
    
12. Crack and egg and mix it in a separate bowl. Spread it on top of the pasta Put in oven for 30 minutes until golden brown at the top
13. Dig in and Enjoy! If you make it, let us know how it turned out!