Macaroni Bachamel (Bechamel) Bechamel Sauce Ingredients 1. 3 tablespoons butter 2. 4 heaping tablespoons flour 3. 3 cups cold milk 4. salt and pepper to taste 5. 1 egg (optional)
Procedure 1. Melt butter over a low flame. 2. Add the flour and blend until it becomes a golden color. 3. Remove from flame and add the milk very gradually and blending thoroughly. 4. Return to flame and add salt and pepper to taste stir constantly to prevent the mixture from becoming lumpy until it reaches the desired thickness. 5. Beat an egg and add it to sauce (optional).
Macaroni Bachamel (Bechamel) Ingredients 1 LB/16 OZ/454 G/ about 1/2 Kilogram) Macaroni (boiled until it becomes soft) 1 stick butter (4 OZ/1/4 LB/113 Grams) 3 soupspoon cheddar shredded cheese ½ LB half cooked hamburger (Lahma Al-sag) 2 cups Bechamel Sauce with cheddar shredded cheese 4 soupspoons tomato paste Salt and pepper to taste Water as needed
Procedure 1) Mix tomato paste to the half cooked hamburger (Lahma Al-sag) and add water as needed and cook until the tomato paste is cooked. 2) Coat an oven tray with melted butter. 3) Mix the soft Macaroni with 1 cup Bechamel Sauce. 4) Put half the mix of the soft Macaroni and the Bechamel Sauce in the tray. 5) Spread the mix of the tomato paste and the hamburger (Lahma Al-sag) over the Macaroni. 6) Spread the other half of the mix of the soft Macaroni and the Bechamel Sauce over the hamburger (Lahma Al-sag). 7) Spread the other half of the Bechamel Sauce over the Macaroni. 8) Sprinkle the Macaroni with the 3 soupspoons shredded cheese and melted butter (Samn/Zebdah/Kashtah). 9) Place the oven tray on the bottom shelf of the oven at 350 degrees until it is cooked. 10) Move the tray to the middle oven shelf for a few minutes until the top becomes golden color. 11) Serve it hot.
Posts: 1808 | From: USA | Registered: Aug 2006
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Choose a medium-sized pasta with grooves, twists and/or curves that will hold a maximum of the cheese sauce. Varieties such as macaroni, gemelli, radiatore, rotini, shells or fusilli are ideal. You can skip the onion/bay leaf/peppercorn infusion for the béchamel sauce to save time; it adds a subtle layer of savory flavor to the dish.
* 2 ½ c (9 ounces) dry pasta * 2 ½ c whole milk * 1 slice onion * 1 bay leaf * 10 whole black peppercorns * 4 T unsalted butter * ¼ c all-purpose flour * Salt and freshly ground black pepper * 8 oz sharp cheddar cheese, grated (about 2 ½ cups) * 3 oz fontina cheese, grated (about 1 cup) * 3 oz Emmenthal, Gruyère or similar Swiss-type cheese, grated (about 1 cup) * ½ c fresh bread crumbs
1. Preheat the oven to 350°F. Generously butter a 2-quart baking dish.
2. Bring a large pot of salted water to a boil. Stir in the pasta and boil until it is about half-cooked, tender on the surface with a distinct bite still in the center, about 5 minutes. Drain well, rinse with cold water and set aside, tossing from time to time as it cools to avoid sticking.
3. Put the milk in a small saucepan with the onion slice, bay leaf and peppercorns. Bring just to a low boil over medium heat, then take the pan from the heat and let sit to infuse for 10 to 15 minutes. (If skipping the aromatics, simply warm the milk.)
4. Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking constantly, until it foams up and has a very slight toasty smell (it should not brown), 1 to 2 minutes. Strain the warm milk into the pan and whisk to blend. Continue to cook the sauce, whisking often, until it thickens, about 5 minutes. Turn off the heat and gradually whisk in the cheeses until fully melted. Season the sauce to taste with salt and pepper, then add the pasta and stir to fully coat all the pasta with the cheese sauce.
5. Pour the mixture into the prepared dish and sprinkle the bread crumbs evenly over. Set the dish on the oven rack and lay a piece of foil on the rack below to catch any drips. Bake until the macaroni and cheese is bubbling hot and the top is nicely browned, about 40 minutes. Let sit for about 15 minutes before serving.
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