Macaroni with Mozzarella and a Béchamel Sauce

By á-25087

Ingredients

• Beef Sauce:
• 1 lb ground beef
• 1 tablespoon olive oil
• 1 onion chopped
• 1/2 cup chicken stock
• 1 1/2 tablespoon tomato paste
• 1/2 teaspoon all spice
• 1/4 teaspoon cinnamon powder
• 1/4 teaspoon ginger powder
• Salt to taste
• Béchamel:
• 4 cups cold milk
• 4 tablespoon all purpose flour
• Salt to taste
• 3 tablespoon butter
• 1 tablespoon olive oil
• 1 cup mozzarella cheese
• Macaroni:
• 1 1/2 cup uncooked elbow macaroni

Details

Adapted from foodgawker.com

Preparation

Step 1

1. Cook elbow macaroni in water, seasoned with salt, and boil for 10 -12 minutes. Drain from water.

Beef sauce:

2. In a pan add the beef and stir on medium heat for 3 minutes.

3. Add onion and stir until water from beef evaporates

4. Add oil, spices, salt, chicken stock, and tomato paste.

5. Stir for 3 minutes.

6. Cook until the beef is cooked and the sauce is not watery anymore.

Béchamel sauce

7. In a pan add butter and oil, when the butter is melted add the flour and stir.

8. When flour starts to bubble, add 1 cup of milk and stir, then add the rest of milk and keep stirring until the sauce thickens.

9. When the sauce reaches a creamy slightly thick texture, add the cheese and keep stirring.

10. Season with salt.

To assemble the dish:

11. In 10” round, 2 ½” – 3” deep pan, add just enough macaroni to cover the bottom (you should still see a little from the pan’s bottom).

12. Add one cup of the béchamel sauce and mix, distribute evenly.

13. Add all the beef sauce and distribute evenly. Do not stir in.

14. Add the rest of macaroni and distribute evenly. Do not stir in

15. Add the rest of béchamel sauce and distribute evenly. Do not stir in

16. Insert a spoon in different areas of the dish, this will allow the béchamel to seep in(do not stir, it’s a stabbing motion).

17. Bake in a preheated oven 350F for 20 minutes.

18. Place under the broiler to get light brown patches.

19. Serve hot.