Egyptian Macaroni with Tomato Sauce and Caramelized Onions (Macarona Béchamel)

Ingredients

• macaroni : 400 g400 g
• onions : 3 large3 gros
• garlic : 3 cloves3 gousses
• crushed tomatoes : 400 g400 g
• tomato paste : 2 tablespoons2 cuillères à soupe
• olive oil : 4 tablespoons4 cuillères à soupe
• sugar : 1 teaspoon1 cuillère à café
• ground cumin : 1 teaspoon1 cuillère à café
• sweet paprika : 1 teaspoon1 cuillère à café
• salt : to tasteselon goût
• black pepper : to tasteselon goût
• butter : 30 g30 g
• flour : 30 g30 g
• milk : 500 ml500 ml
• grated nutmeg : 1/2 teaspoon1/2 cuillère à café
• shredded cheese (gouda or emmental) : 150 g150 g

Instructions

1. 1

   Cook macaroni according to package directions, drain and set aside.

2. 2

   Finely slice onions and sauté in 2 tablespoons olive oil over medium heat until well caramelized (about 15 minutes). Add pressed garlic and cook for 2 more minutes.

3. 3

   Add crushed tomatoes, tomato paste, sugar, cumin, paprika, salt and pepper. Simmer covered for 15 minutes over low heat. Stir in cooked macaroni and mix well.

4. 4

   Prepare béchamel: in a saucepan, melt butter over medium heat, add flour and whisk for 1 minute. Gradually pour in milk while stirring to avoid lumps. Let thicken, season with salt, pepper and nutmeg. Remove from heat.

5. 5

   Preheat oven to 350°F (180°C). In a buttered baking dish, spread a first layer of macaroni with tomato sauce, cover with half the béchamel, then the rest of the macaroni and finish with the remaining béchamel. Sprinkle with shredded cheese.

6. 6

   Bake for 20 minutes until the top is golden and bubbly. Let rest 5 minutes before serving warm.