Macarona bechamel Egyptian

Method

1. 1 Boil the pasta for 2 minutes longer than directed because it will continue to cook in the oven.
2. 2 Sauté the ground beef with onions for 10 minutes, then add tomato sauce and simmer for 8 minutes until reduced.
3. 3 Melt the butter with the flour for 2 minutes, then gradually pour in the warm milk and stir for 8 minutes until thickened into béchamel sauce.
4. 4 Béchamel should be thick like whipped cream, not runny; if it's too runny, the cake will drip when sliced.
5. 5 Mix one part béchamel into the pasta, then arrange half the pasta, a layer of meat, and the other half of the pasta in a baking tray.
6. 6 Beat the eggs into the remaining béchamel mixture, brush it over the top, and bake at 200 degrees for 35 minutes, or until golden brown.

With an appliance

• Air fryer 1 hr 20 min

  Replace step 6: spray a thin layer of oil onto the sides of the mold, use a 215-degree hot air oven for 23 minutes, rotate the tray at minute 11; divide into two smaller molds because the oven does not contain a large mold. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.