MAKARONA BECHAMELE - PASTA BECHAMELE
Bechamel acts as a base for many sauces. It originated in France by the way, and a favorite of many Egyptians.
1/2 cup margarine or butter
6 tablespoons flour
4 cups warm milk
Melt butter over a medium high heat.
Add flour, a little bit at a time.
Stir constantly to avoid lumping.
Stirring quickly and vigorously is very important!Once flour and butter is a creamy, smooth mixture, slowly add the warm milk. Stir continuously, so that it doesn't clump.
Bring mixture to a boil to thicken your beshamel sauce. Stir.
Boil 1 minute.
Reduce heat to low and allow to simmer.
Add cheese and again stir constantly until the cheese is melted.
Cover and keep on low, stirring every few minutes until ready to use.
If mixture sits too long, it will thicken. Simply add 1/4 cup of warm milk to thin out.
50 grams butter, diced
50 grams cornflour
750 mls/3 cups milk
25 grams grated Parmigiano-Reggiano
25 grams grated Tasty Cheese (you can use Swiss, cheddar, mozzarella, gruyere)
freshly ground white pepper
freshly ground salt
grated Parmigiano-Reggiano extra
grated tasty cheese, extra
pasta of yr choice , follow the back of the bag method of cooking
use the mentioned recipe of the sauce(
and the filling of the ground beef
Layer the pasta the sauce and bichamele and layer with pasta then bichamle , at the top add grated cheese, mozarela and bake in the oven till its golden ,heat the surface and serve