I am very excited to share slow cooker eyptian pasta with you guys. Oh my god this dish is absolutely lovely. I haven’t had it in about 10 years, my Egyptian Father-in-law introduced me to it and I’ve never even attempted to make it and it’s the first time I’ve ever made a bechamel sauce never mind making this whole dish in the slow cooker when it’s supposed to be oven done so I were triple risking it for a biscuit! But wow! It came out good and the kids loved it. Lets move forward to the ingredients.
Ingredients for the mince and macaroni:
- 500g beef mince
- 1 onion, diced
- 1-2 tsp all spice
- Salt and pepper, to taste
- 500g macaroni, cooked to al dente
Ingredients for the bechamel sauce:
- 85g unsalted butter
- 5 tbsp plain flour
- 750 ml milk
- 3 tsp nutmeg
- 1/2 basil leaf
Method:
Cook the mince and onion in a frying pan, drain juices, season with the salt and pepper and mix in the all spice. Spray insert of slow cooker with cooking spray and layer mince, pasta, mince and pasta.In a large saucepan heat the milk until boiling then set aside. In another large saucepan on a medium heat, melt butter and then add flour and mix well.
Once golden brownish colour add the milk gradually whisking all the time. Add the bayleaf and 1 tsp of nutmeg and season with salt and pepper to taste. Simmer for 10 mins stirring frequently until sauce has thickened. Remove bay leaf and pour over pasta.
Cover slow cooker with foil under lid and cook on low for 2 hrs, after this time sprinkle remainder of nutmeg on top of sauce, cover and cook for a further 10 mins. Remove lid and continue to cook for 30 mins. Turn off sc and leave to cool (covered with foil and lid) for at least 15 mins so to be able to set. Serve with salad…this dish is delicious hot or cold with a fresh crisp side salad. Thanks for reading the recipe.
“By Sally Ryan”