Egyptian Macaroni with Bashamel

An Egyptian dish, minced meat mixture between 2 layers of Macaroni smothers in creamy Beshamel sauce

ingredients :
- 1 box of Penne Pasta.
- half kilo of minced meat
- salt & pepper
-pinch of nutmeg
- half teaspoon of cinnamon
- 1 teaspoon of dried thyme
- 1 cup of tomato sauce

For Bashamel Sauce
- 3 tablespoon of butter
- 3 tablespoon oil
- 3 tablespoon of flour
- 1/2 teaspoon nutmeg
- 3 cup milk
- half cup of Roomy cheese




- prepare Pasta according to the directions on the box .
- Sauté onion in little oil over med.heat until soften , then add the Garlic  and sauté for another 2 min.
- add the ground beef , drain off the fat then add salt-pepper- cinnamon- nutmeg and thyme .
- add the tomato sauce and stir over low heat about 7 more min.
- remove from heat and let it cool .

- to make the Béchamel Sauce :
- in a large saucepan over med. heat melt the butter. once melted add the flour and whisk for 2 min. until smooth.
- now whisk in the milk slowly and keep whisking make sure that there is no lumps.then add salt-pepper according to your tast .
- keep whisking until the milk become to boil but not quite,  the sauce should now be fairly thick .
- remove from heat and set aside.

To assemble the dish :
- add little of Béchamel sauce then add the half pasta
- add the minced meat , then the other half Pasta
- Pour the Béchamel sauce over the pasta and sprinkle with Roomy cheese .
- Bake it in the oven 200 C for 45 min or until the top become golden brown.