Macaroni Béchamel

2. The Preparation

Step 1: Boil the Pasta

• Cook the penne in boiling water until al dente.

• Tip: Skip adding salt to the boiling water; the sauce and meat will provide plenty of flavor for your palate.

Step 2: Prepare the Meat ( العصاج – Al-Asag)

• Sauté the onions in a tiny bit of olive oil until soft.

• Add the lean meat and brown it thoroughly. Drain any rendered fat to keep it heart-healthy.

• Stir in the tomato paste and allspice. These spices give that authentic Egyptian flavor without needing high sodium.

Step 3: Make the Light Béchamel

• In a pot, whisk the olive oil and flour over medium heat for 1 minute.

• Slowly whisk in the skim milk to avoid lumps. Keep whisking until the sauce thickens.

• Stir in the nutmeg at the end.

Step 4: Assembly

• Toss half of the Béchamel sauce with the cooked pasta.

• Place half the pasta in the baking dish, layer the meat in the middle, and add the remaining pasta on top.

• Pour the remaining Béchamel over the top, spreading it to the edges as seen in your photo.

• Bake at 375°F (190°C) for 30–45 minutes until the top is golden.