Bechamel Pasta Bake (Macarona Bechamel)

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1. 1Step 1: Preheat your oven to 375F.
2. 2Step 2: Boil the pasta in salted water until al dente. Drain and set aside.
3. 3Step 3: For the meat sauce, finely dice the onion and cook in a pan with the vegetable oil, stirring occasionally until softened, about 5 minutes.
4. 4Step 4: Add the meat and break it up using a wooden spoon. Cook until browned, about 5-7 minutes.
5. 5Step 5: Add all the spices, salt, and the tomato sauce. Simmer for 5 minutes. Set aside.
6. 6Step 6: Make the bechamel sauce by melting the butter over medium heat.
7. 7Step 7: Add the flour in a few tablespoons at a time, whisking continuously to form a roux. Cook for 3-4 minutes while whisking.
8. 8Step 8: Warm the milk in the microwave for a few seconds until room temperature or slightly warmer (cold milk works too, but warm milk is easier to incorporate).
9. 9Step 9: Pour the milk in slowly while continuously whisking. The sauce may look lumpy, but keep pouring and whisking. If the sauce catches on the bottom, turn the heat down to medium low.
10. 10Step 10: When the milk is finished, add the chicken stock and continue to whisk for 4-5 minutes until the sauce thickens. Check by coating the back of a spoon and running your finger through it - it should stay separated.
11. 11Step 11: Mix the pasta with roughly 1 cup of the bechamel sauce.
12. 12Step 12: In a deep, large casserole dish, add a tablespoon of bechamel sauce and spread it around. Add half the pasta.
13. 13Step 13: Add all of the meat mixture on top and even out the layer. Add the remaining pasta.
14. 14Step 14: Cover with all of the bechamel sauce and smooth it out - you should have enough to cover the whole thing well.
15. 15Step 15: Cover the casserole with aluminium foil and bake at 375F for 45 minutes. Uncover and broil for 15 minutes to brown the top.
16. 16Step 16: Allow the pasta to cool for 15-20 minutes to set, then cut into pieces and enjoy.