Saturday, February 19, 2011

Macarona Béchamel

2.5 cups penne pasta
1/2 lb ground beef
1/4 cup onion, diced
2 garlic cloves, finely chopped or minced
1/2 cup spaghetti sauce
salt and pepper

For the Béchamel:
1 egg
2.5 cups milk, warmed (plus more if needed later)
6 tbsp butter
6 tbsp flour
salt, pepper, nutmeg,
Parmesan cheese
Bring a pot of water to a boil. Add salt and a drop of  oil. Add the pasta and cook. Drain and set aside. 
In another pot, heat 1/2 tbsp olive oil and saute the onions and garlic. Add the ground beef. Season  with salt and pepper. Once cooked, add the spaghetti sauce and season with more salt and pepper to taste. 

For the Béchamel:
Pull out 1 egg and let it sit on the counter top to come to room temperature. Heat 2.5 cups of milk (you might need more later) for 3 minutes in the microwave. Melt 5 tablespoons of butter in a medium size pot. Add immediately 5 tablespoons of flour. Cook until the flour absorbs the butter. Ladle in the milk one ladle full at a time and whisk it in the roux until it's smooth. Repeat this process until you finish the milk. You want the béchamel to be the consistency of cake batter. Add more milk to thin it out if it is too thick. Turn the heat off and season it with salt, pepper, and just a dash of nutmeg. Add some grated parmesan cheese. Cool the mixture as much as you can by whisking it and releasing the steam from it. If you don't cool it, when u add the egg, it will scramble. Whisk in the egg.

To assemble: Pour 1/3 of the béchamel into the pyrex. Add 1/3 of the cooked pasta and mix well. Spread the ground beef mix over it. Add the remaining pasta. Pour the rest of the béchamel spreading with a spatula to cover all corners of the pyrex. Bake at 375 degrees for  40-50 minutes or until the top is a nice golden brown color.

Source: daliasdelights original
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  1. made this tonight, it was perfect!! thanks ;)

  2. made this tonight.. it was perfect!!! thanks :)