A holiday classic on Egyptian family tables, makarona béchamel layers pasta with a minced meat sauce made quickly in a pressure cooker, then bakes it under a béchamel topping. Getting the layers balanced takes skill; a sauce that is too watery makes the slices fall apart.
Sauté the onion, add the ground beef, stir in the tomato sauce and salt, close the pressure cooker lid and cook for 8 minutes under pressure.
Melt the butter, stir in the flour and cook briefly, then gradually whisk in the milk and stir for 10 minutes until thickened.
Spread the boiled pasta in a baking dish, pour the meat sauce over it, and cover with the béchamel sauce.
Bake in an oven preheated to 190°C for 30 minutes until golden on top.
Thicken the béchamel well before pouring it over the pasta; a watery sauce blends the layers together and makes 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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