This is the 100% authentic recipe to bachamel. No add ins, no fake rip offs hehehehe! This is the one that I grew up with and it tastes exactly like the home made ones in egypt. Very tasty and very filling. One peice will have u addicted. Its similar to lasagna but better.
1 packet of penne pasta.
Half block of butter
1 cup of flour
1 and 1/2 litre of milk
1 onion finely chopped
500 grams of minced meat
1 jar of italian tomato pasta sauce (I use the one with italian herbs)
Salt and lots of pepper.
Boil your pasta in boiling water and salt and set aside. To make bachamel, melt butter in a pot on low heat. Add your flour and whisk together until all the flour is toasted and you have formed a pasty consistency. Keep whisking for 3 minutes. Add milk 1 cup at a time and whisk vigoursly making sure you dont have any lumps. Once you have all your milk added, turn the heat on medium and keep stiring until its lovely and thick. add salt and lots of pepper. Leave to cool for 20 minutes and whisk in 4 eggs leaving one for an egg wash. In a seperate pan add your minced beef and onions and cook. Once it is cooked and onions are soft add your pasta sauce and simmer for further 10 minutes. Add pepper.
Now your ready to layer, In a deep baking dish grease it with oil and dust with flour so that the pasta doesnt stick to the bottom. Place your a layer of macaroni on the bottom with 2 cups of bachamel on top. Now add a layer of minced meat and a layer of macaroni again, then the remaining bachamel. Then with the remaining egg beat with a fork and add it as an egg wash on top. Bake in the oven for 30 minutes or until the top is lovely and golden.