To prepare this traditional pastitsio recipe (pastichio), start with the meat sauce.Drain the pasta and stir in the egg whites and the feta cheese (smashed with a fork) and mix gently with a spatula.Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.
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Smooth out top and sprinkle with remaining 1/2 cup fontina. Into a greased 13-by-9-inch baking dish, pour the pasta with cream sauce.Using a wooden spoon, mix well until all the pasta is coated with the sauce. Return pasta to the pot and pour in bechamel sauce. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Add the rigatoni and cook for about 5 minutes. In a large pot, bring to a boil 6 quarts of salted water.Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Simmer until it is thick enough to coat the back of a spoon. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Add the flour and whisk until smooth, about 2 minutes. In a 2 quart saucepan, melt the butter over medium heat.Bake 30 minutes in the preheated oven, or until bubbly.Layer with the remaining pasta, remaining chicken mixture, and remaining bechamel sauce. Place 1/2 the pasta in a baking dish, layer with 1/2 the chicken mixture, and 1/2 the mozzarella cheese. In a bowl, mix the cooked pasta with 1/2 the bechamel sauce.Mix in the milk, season with pepper, and continue to cook and stir until the sauce is thick enough to coat the back of a spoon. Stirring constantly, blend in the flour until smooth. Dissolve the chicken bouillon cube in the melted butter. To prepare the bechamel sauce, melt the butter in a saucepan over medium heat.Continue to cook and stir until chicken is no longer pink and juices run clear, and all the ingredients are heated through. Mix in the peas, cilantro, dill, tomato paste, and enough water to make a thick sauce. Stir in the chicken, and cook until almost done. Heat the oil in a skillet over medium heat, and saute the onion, green bell pepper, and garlic until tender.Preheat oven to 350 degrees F (175 degrees C).Bring a large pot of lightly salted water to a boil, cook the penne pasta 10 to 12 minutes, until al dente, and drain.Make a nice presentation it would increase the taste. Now our recipe is ready and it’s time to serve. There are some people do not prefer to add tomato sauce for this recipe, both ways are correct. Now you would bake it on the oven for 40-50 minutes at 400 degrees until it turns into golden brown.Then you would pour the rest béchamel on the top layer and mix it on the whole.Then you would add the rest pasta on the up layer.Now you would make a layer of meat over the pasta.Then you would pour half of the pasta into the dish.First you have to mix the half of the mixture of béchamel sauce into the pasta.Now you would mix the macaroni and the béchamel sauce and would make an awesome dish… Then you would first whisk in the beaten eggs and would remove it from the heat.You have to make it that the sauce must be thick. Then you would beat the thyme and the nutmeg properly.You would beat keep beating until the sauce is almost boiling.You would do it according to your choice. Then you would add Salt, black papers and white papers.You would add the milk and keep whisking it until it is mixed properly and make it sure that there are no lumps in it.You would put off the heat until it becomes smooth. For the sauce firstly you would melt the butter on a large pan over a high heat.Now we would see the cooking method of sauce béchamel… When it would be cold you would stir it in the beaten egg.
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Then you would stir the can of tomato sauce and would boil over low heat about 10 minutes.Then you would add the parsley fresh thyme and keep stirring it until it get mixed properly.Then you would drain the extra fat from it.Then you would add the ground beef and fry up it.Then you would mix garlic and would again fry it up for 2 minutes.Now you would fry up the onion until it becomes soft.Our ingredients are ready now we would see the method of cooking, how we could cook the Egyptian macaroni and béchamel sauce…įirst we would see the making method of macaroni… You also need tasting salt, taste white paper and tasting black paper.You need 1 dash of parmesan cheese for it.Firstly you need 16 ounces penne pasta.Let’s see the ingredients of this recipe… You could also entertain your guests by this recipe. You could have great enjoyment with this recipe. The macaroni and béchamel sauce of this recipe would give you great taste. It is most delicious among the pasta dishes. The macaroni and béchamel sauce recipe is a very famous recipe among the Egyptian recipes.