A holiday favorite at family tables in Cairo, makarona bechamel is made by layering pasta with a meat sauce quickly cooked in a pressure cooker, then baking it under béchamel sauce. Getting the layers balanced takes care; a sauce that is too runny can make the slices fall apart.
Sauté the onion, then add the ground beef, tomato sauce, and salt. Close the pressure cooker and cook under pressure for 8 minutes.
Melt the butter and stir in the flour. Gradually pour in the milk, stirring for 10 minutes until thickened.
Spread the cooked pasta in a baking dish, pour the meat sauce over it, and cover with the béchamel sauce.
Bake in a preheated 190°C / 375°F oven for 30 minutes, until the top is golden.
Thicken the béchamel sauce well before pouring it over the pasta; a thin sauce can mix the layers and make the slices fall apart. Allergens: contains gluten (pasta, flour) and milk and dairy (milk, butter).
Beşameli 10 dakika yerine 6 dakikada yeterince koyulaştırmadan döktüm, 30 dakikalık fırınlamadan sonra dilimlediğimde katmanlar birbirine karışıp dağıldı. Sos kaşığın arkasını kaplayana kadar beklemem gerekiyormuş, tadı yine de güzeldi.
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