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    Saturday, August 01, 2015

    Macaroni with béchamel recipe


    ½ kilo macaroni
    2 Tbs corn oil
    1 Onion (medium size), chopped
    ½ Kilo ground meat Salt and pepper For the béchamel
    3 Tbs butter
    3 Tbs flour
    2 Cups milk
    1 Egg
    Salt and white pepper
    1/8 tsp nutmeg, grated
    2 Tbs mozzarella cheese, grated
    Salt, pepper and ground nutmeg


    -Cook macaroni in boiling salted water, stir once or twice for the first few minutes
    -Remove and drain then place in a large pot, add some oil.
    -Heat oil in a skillet over a medium heat, add onion, and stir for 5 minutes until tender.
    -Add minced beef, stir occasionally and leave for 10 minutes.
    -Reduce heat, season mixture with salt and pepper, leave for 20 minutes or until most of the liquid evaporate.
    For béchamel sauce
    -Heat butter in a saucepan over a medium heat, add flour and stir for 3 minutes.
    -Add milk to the mixture while continuously whisking with a hand mixer (so that chunks will not be formed) until combined and sauce is thickened.
    -leave sauce to cool, add the egg and beat well with the sauce, season with salt, pepper and nutmeg.
    -Preheat oven to 180°C.
    -Divide sauce into 2 parts.
    -Mix one half with 3 tablespoons of minced beef and half of the macaroni.
    -Place the mixture in an oven pan as a first layer, and then add remaining beef, mozzarella cheese as a second layer and the macaroni as a third layer, top with remaining béchamel sauce.
    -Bake in the oven for 40 minutes or until surface is golden, set to cool before cutting.

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    Item Reviewed: Macaroni with béchamel recipe Rating: 5 Reviewed By: Mrs. Chef
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