Macaroni Pasta with Béchamel Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Macaroni Pasta with Béchamel Recipe. Enjoy tasty Middle Eastern recipes and learn how to make Macaroni Pasta with Béchamel.



Preparation time :     25 minutes

Cooking time :     45 minutes



Ingredients - Serves 6



2½ cups macaroni pasta or 375 g

2 tablespoons vegetable oil

1 large onion or 200 g, diced

300 g minced beef

½ teaspoon salt

¼ teaspoon ground black pepper

5 cups milk or 1250 ml

1 sachet MAGGI® Béchamel Mix

1 cup mozzarella cheese or 100 g, grated



Preparation



Cook the macaroni pasta according to packaging instructions preferably “al-dente”. Drain and cool under cold water then set aside.



Heat the oil in a sauce pan and sauté onions for 2 minutes then add the minced meat and fry for 5 minutes or until the beef becomes brown in color. Season with salt and black pepper, stir and set aside.



Add milk and MAGGI® Béchamel Mix to a large saucepan. Bring to boil with constant stirring then simmer for 2-3 minutes or until the sauce thickens.



Pour 2/3 quantity of the béchamel sauce into the cooked macaroni in a mixing bowl and mix to combine the sauce and the pasta well. Arrange half the quantity of pasta mixture over the bottom of an oven dish.



Arrange the prepared meat mixture over the pasta in the same oven dish then top with the rest of pasta mixture.



Spoon the rest of the béchamel sauce over the pasta and top with Mozzarella cheese.



Bake in a 190°C preheated oven for 15-20 minutes or until top becomes golden in color.



Cooking tips :     You can use any other kind of pasta.



Nutritional Information



Cooking tips :     You can use any other kind of pasta.

Preparation time :     25 minutes

Cooking time :     45 minutes

Fats :     24.00 g

Protein :     34.00 g

Carbohydrate :     69.00 g

Energy :     615.00 Kcal



More Recipes:



Pasta & mixed peppers with walnut & lemon pesto

Pasta with Fish and Tomatoes

Rice and Chick peas (Rez bel hummos)

Adas Rishta

Lebanese Lamb

Moroccan Vegetable Soup (Chorba)  



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Beef, date & honey tagine with almonds recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Beef, date & honey tagine with almonds Recipe. Enjoy tasty Moroccan recipes and learn how to make Beef, date & honey tagine with almonds.



Preparation Time 10 minutes

Cooking Time 140 minutes



Ingredients (serves 8)



85g (1/2 cup) whole blanched almonds

2 tbs olive oil

2 (about 1.5kg) beef rump steaks, cut into 2cm pieces

2 brown onions, halved, thickly sliced

2 garlic cloves, crushed

1/2 tsp saffron threads

2 x 7cm cinnamon sticks

2 tsp ground cumin

2 tsp ground ginger

375ml (1 1/2 cups) beef stock

375ml (1 1/2 cups) water

150g (1 cup) fresh dates, halved lengthways, pitted

2 tbs honey

Fresh coriander leaves, to serve



Method



1. Preheat oven to 180°C. Place almonds on a baking tray and bake for 6-8 minutes or until toasted. Set aside for 5 minutes to cool. Reduce oven to 150°C.



2. Meanwhile, heat half the oil in a large flameproof casserole dish over high heat. Add one-quarter of the beef and cook for 2-3 minutes or until browned all over. Transfer to a heatproof bowl. Repeat, in 3 more batches, with the remaining beef and half the remaining oil, reheating pan between batches.



3. Heat the remaining oil in a frying pan over medium heat. Add onion and garlic and cook for 5 minutes or until onion is soft. Add the saffron, cinnamon, cumin and ginger and cook for 2 minutes or until aromatic. Add the beef, stock and water. Bring to the boil. Remove from heat. Bake, covered, in oven for 2 hours or until beef is tender. Remove from oven and add the dates and honey. Cover and set aside for 10 minutes or until cooled slightly and the dates are soft.



4. Sprinkle the almonds over the beef tagine and top with coriander to serve.



Notes



Make this recipe up to 2 days ahead. Store almonds in an airtight container. Store the tagine in an airtight container in the fridge. To reheat, place in a large saucepan over low heat and cook, covered, stirring occasionally, for 15 minutes or until heated through.



Source

Good Taste - May 2006, Page 44

Recipe by Sarah Hobbs



More Moroccan Recipes:



Moroccan chard & lamb pan-fry

Chicken tagine with couscous

Fast chicken tagine

Moroccan Tagine

Easy fish tagine recipe

Moroccan Lamb and Fruit Stew 



Save and share Beef, date & honey tagine with almonds recipe



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