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Try SavoraTruffle-Infused Macarona Béchamel
A comforting and elevated take on the classic Egyptian Macarona Béchamel. Rich, creamy, and infused with the luxurious aroma of truffle, this dish is sure to impress.

Ingredients
- Elbow Macaroni1 lb
- Butter1/2 cup
- All-Purpose Flour1/2 cup
- Milk4 cups
- Nutmeg1/2 teaspoon
- Salt1 teaspoon
- Black Pepper1/2 teaspoon
- Truffle Oil1 tablespoon
- Aged White Cheddar Cheese1/2 cup
- Ground Lamb1 lb
- Onion1 medium
- Garlic2 cloves
- Tomato Paste2 tablespoons
- Dried Oregano1 teaspoon
- Olive Oil2 tablespoons
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Learn MoreMethod
Preheat oven to 375°F (190°C).
Cook macaroni according to package directions. Drain and set aside.
In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in milk, ensuring no lumps form. Bring to a simmer, stirring constantly.
Reduce heat and simmer for 5-7 minutes, or until the sauce has thickened.
Stir in nutmeg, salt, pepper, truffle oil, and grated white cheddar cheese. Mix until cheese is melted and sauce is smooth.
In a skillet, heat olive oil over medium heat. Add ground lamb, onion, and garlic. Cook until lamb is browned and onion is softened.
Stir in tomato paste and oregano. Cook for another 2-3 minutes.
In a large baking dish, combine cooked macaroni, meat mixture, and béchamel sauce. Mix well.
Bake for 20-25 minutes, or until golden brown and bubbly.
Let cool slightly before serving.
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