The Creamy Crispy Macarona Bel Bashamel 🇪🇬🔥 For the beef ½ lb ground beef (80/20) 1 onion, chopped 3 tbsp tomato paste ½ tsp cinnamon ½ tsp cumin ¼ tsp cayenne ½ tsp black pepper 1 tsp salt Olive oil Water, as needed For the pasta 1 lb (450g) pasta — elbow or penne For the béchamel 1 litre milk 6 tbsp butter 6 tbsp flour 1½ tsp salt 1 tsp black pepper ½ tsp nutmeg or baharat 1 chicken bouillon cube, grated For the cheese Mozzarella — for the middle + top Let’s make it Start by browning your beef in a little olive oil. Add the onion and cook until soft. Add your seasonings, tomato paste and a splash of water. Mix everything together and let it simmer for a few minutes. Cook your pasta until just tender. Don’t rinse it. For the béchamel, melt your butter over medium heat. Once the butter is hot, add the salt, black pepper, nutmeg and grated chicken bouillon cube. Let those seasonings bloom in the butter for a few seconds. Whisk in the flour, then slowly add the milk while whisking until smooth and creamy. Mix some of the béchamel into your pasta. Now we layer. Pasta → beef → mozzarella → pasta. Top with the remaining béchamel and finish with a generous layer of mozzarella. Bake at 375°F (190°C) for 30 minutes, covered. Then uncover and broil for 2–5 minutes until golden, crispy and bubbling. Let it rest for 15 minutes before slicing. Season to taste as you go 😎❤️ — @arsenioeats TikTok