Macaroni Bechamel

Making the Meat Sauce:

1. Heat olive oil in a large skillet or saucepan over medium heat.
2. Add chopped onions and sauté until they become translucent.
3. Add beef mince and cook until browned, breaking it apart with a spoon as it cooks.
4. Stir in garlic granules, cinnamon, nutmeg, salt, and pepper.
5. Add chopped tomatoes and tomato paste, and simmer for about 20-30 minutes until the sauce thickens. Adjust seasoning as needed. Set aside.

‍

Prepare Pasta:

1. In a large pot, bring water to a boil. Add a generous amount of salt.
2. Cook the penne pasta according to the package instructions until al dente.
3. Drain the pasta and set it aside.

‍

Prepare the Bechamel Sauce:

1. In a separate saucepan, melt the butter over medium heat.
2. Add the plain flour a tablespoon at a time and whisk continuously to create a paste. Cook for a minute or two, but do not let it brown.
3. Gradually add milk (about 300ml at a time) while whisking constantly. Continue this process until you reach your desired sauce thickness. You may not need to use all of the milk, so adjust accordingly.
4. Stir in nutmeg, salt, and pepper to season the bechamel sauce.

‍

Assemble the Dish:

1. Preheat your oven to 180°C (350°F).
2. In a bown pour 80% of the bechamel sauce to the pasta and combine.
3. In a large baking dish, start by layering as follows:
4. 50% of the penne pasta.
5. 100% of the beef sauce.
6. The remaining 50% of the penne pasta.
7. Finally, pour the remaining 20% of the bechamel sauce on top.
8. If desired, sprinkle freshly grated mozzarella cheese on top.

‍

Bake:

1. Place the baking dish in the preheated oven and bake for about 25-30 minutes or until the top is golden brown and the dish is heated through.
2. Allow the macaroni bechamel to cool for a few minutes before serving. Enjoy your delicious homemade dish!