Macrona Bechamel

If your kids grew up in Egypt, chances are that they are big fan of macrona bechamel. Mmm, the very word takes me back to my big grand kitchen in Cairo where my maid is teaching me the secrets of bechamel that none but she knows :) The kitchen in Cairo was a happy place with my two Egyptian maids who were my closest friends as I was learning Arabic from them as well as the magic of the precious macrona bechamel. we would watch Adel Emam's movies and laughed and cried together. That is why Cairo is and will always be home for me. The bond i developed with the land of pharaohs was so unique and so beautiful. so here is to the beautiful sunny days and lovely memories and big fat portions of scrumptious macrona bechamel.

Ingredients : For meat sauce Tomatoes : 4 big pureed Onion: 1 small chopped Garlic:4 cloves crushed Carrot :1 chopped Pasta/Macroni sauce : 2 table spoon Tomato puree/salsa : 2 tablespoon Dried basil and oregano: 1/4 teaspoon each Salt and pepper Chicken/beef mince : 250 gram Method: Saute onion ans garlic in small oil. Add carrots and then tomatoes. Once tomatoes are cooked well and you could see oil on the sides add macroni sauce and salsa , followed by basil and oregano. Mince to be cooked seperratly with garlic only. Now add mince in the sauce , add salt and pepper. Set aside. Bechamel sauce: Ingredients Butter : 3 tablespoon ( i use less than the original recipe) White flour : 4 tablespoons Milk : 500 ml or more. Garlic powder: 1 tea spoon Maggi cube or chicken stock. Method: In a pan add butter followed by flour. Roast it a bit and then add room temperature or slightly warm milk. Mix well, add stock and garlic. Let it cook until the right consistency. Set aside. Macroni bechamel: Ingredients: Bechamel sauce Meat sauce Shredded Mozerella Method: Boil any pasta of your choice. I took 2 and half cup penne. In an oven proof dish pour bechamel sauce then pasta followed by meat and Mozerella. Go for two layers atleast.