One of the most traditional Egyptian dishes and most popular. It’s served in almost every part or gathering and always a crowd favorite.
Makaroona Bashamale (Macaroni with Cream Sauce)
- ½ kilo cooked macaroni
- ¼ kilo Assaj
- 3 eggs
- 2 cups milk
- 2 tbsp butter
- 2 tbsp flour
- Salt and Pepper
- 1 tsp onion powder (Optional)
- 1 clove (Optional)
- Shredded Mozzarella (Optional)
- 1 beaten egg, for egg wash
Prepare the macaroni and assaj.
Prepare the cream sauce by melting the butter in a saucepan. Add the flour and stir for a minute then gradually add the milk, whisking quickly to dissolve the flour.
Add the eggs to the mixture and whisk until it thickens. Season with salt and pepper and turn the heat off.
Add the onion powder, clove and a generous sprinkle of shredded mozzarella, and whisk until cheese is melted. Cover and remove the clove before using the bashamale. (Optional)
Add a scoop of the sauce to the macaroni and mix it well.
Get your baking dish and add a thin layer of the sauce, then a layer of the macaroni, followed by a layer of sauce. Add a layer of assaj, then a layer of macaroni and repeat.
Finish off by adding the remaining sauce.
Spread the beaten egg over the top. (Skip this if you're going to top it with mozzarella).
Add a generous sprinkle of shredded mozzarella on the top. (Optional)
Place the baking dish in a preheated oven for 30 minutes or until the top is golden brown.
Served with green salad.