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Egyptian mac and cheese (macarona bechamel)
Shahir Massoud shows us how to make an easy cheesy bechamel sauce to go with his epic Egyptian-inspired mac-and-cheese.
YIELDS
4
Ingredients
- Fresh nutmeg
- 1 tablespoon coriander seeds
- 1 tablespoon carraway seeds
- 2 teaspoons paprika
- 1 teaspoon chili powder
- Za'atar
- Sumac
- 3 cups local Ontario milk
- 2 tablespoons local Ontario butter
- 2 tablespoons flour
- 3/4 cup local Ontario white cheddar
- 1/2 cup local Ontario feta cheese, crumbled
- 454 g rigatoni
- 1/2 bunch parsley, freshly chopped
- 1/2 bunch cilantro, freshly chopped
- 3 tablespoons olive oil
- 1/2 onion, minced
- 3 cloves garlic, minced
- 1/2 lb ground lamb
- 1/2 lb ground veal
- 2 tablespoons tomato paste
- 1 1/2 cups beef stock
- 2 tablespoons local Ontario butter
- 1 1/2 cups panko
- Fresh lemons
- Fresh chives, for garnish
- Local Ontario parmesan cheese, for garnish
Directions
- In a dry pan, toast spices. Grind them.
- Make bechamel. Melt butter and whisk in flour. Gradually add in milk. Bring to a boil, reduce to simmer, until thickened. Add in spices. Add in half of the cheese. Add in cooked pasta.
- In a separate pan, heat olive oil over medium-high heat. Add onion and garlic. Add ground lamb and veal, and cook until no pink remains, breaking up with a wooden spoon, about four to five minutes. Add in tomato paste, and cook for 1 minute. Add in beef stock. Bring up to a boil, then reduce and set aside.
- Make butter, panko crispy mixture in pan.
- Tip pasta with sauce into pan (9 x 13”). Add crispy panko mixture. Top with remaining cheese. Bake at 375 degrees for 20 to 25 minutes. Broil for the final minute, then garnish with fresh herbs and freshly grated cheese. Enjoy!
