Macarona Béchamel

Name: Macarona Béchamel
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 450 g Penne; 680 g Ground beef (80/20); 1 Yellow onion, finely chopped; 1 tbsp Vegetable oil; 3 tbsp Tomato paste; 8 oz Canned tomato sauce, about half a can; ½ tsp Ground cinnamon; 2½ tsp Table salt, divided; ½ tsp Ground black pepper; 6 tbsp Unsalted butter; ½ cup All-purpose flour; 4 cups Whole milk, warm; ¼ tsp Ground nutmeg; 1 Eggs (large), beaten

1 hr 30 minServes 8$61.48

Penne is layered with ground beef cooked with onion, tomato paste, and warm spices and covered with a thick béchamel enriched with egg, then baked until the top is set and browned.

Ingredients

450 gPenneBuy 1 box
680 gGround beef (80/20)Buy 1 package
1Yellow onionfinely choppedBuy 0.32 lb
1 tbspVegetable oilBuy 1 bottle
3 tbspTomato pasteBuy 1 can
8 ozCanned tomato sauceabout half a canBuy 1 can
½ tspGround cinnamonBuy 1 jar
2½ tspTable saltdividedBuy 1 canister
½ tspGround black pepperBuy 1 jar
6 tbspUnsalted butterBuy 1 package
½ cupAll-purpose flourBuy 1 bag
4 cupsWhole milkwarmBuy 1 carton
¼ tspGround nutmegBuy 1 jar
1Eggs (large)beatenBuy 1 carton

Method

Cook the penne 3 minutes short of al dente, drain, and heat the oven to 375°F (190°C).
Brown the beef with the onion in the oil, then stir in the tomato paste, tomato sauce, cinnamon, 1 tsp salt, and pepper and simmer until thick, about 10 minutes.
For the béchamel, melt the butter, whisk in the flour for 1 minute, then whisk in the milk and simmer until thick; season with the nutmeg and remaining salt, cool slightly, and whisk in the egg.
Toss a third of the béchamel with the penne; layer half the penne in a buttered baking dish, then the beef, then the remaining penne, and spread the rest of the béchamel on top.
Bake until the top is golden and set, about 40 minutes; rest 15 minutes before cutting.