Egyptian Macarona Bechamel

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1. 1Step 1: In a hot medium pot, add some oil to brown the diced onions until light golden color.
2. 2Step 2: Add the ground beef. Move it around on low heat so it does not stick together.
3. 3Step 3: Do not add salt in the beginning until it gets all the meat juices dried up (when that meat juice becomes less visible in the pot).
4. 4Step 4: Add the salt, pepper, all spices and paprika and mix together.
5. 5Step 5: Add the tomato paste and the water (1/4 cup), or you can replace that with tomato sauce if easier. Lower the heat and simmer it for 15 minutes.
6. 6Step 6: Cook the pasta as instructed on the box. However, make sure to add in the boiling water some salt, dried oregano and 1 tablespoon of olive oil.
7. 7Step 7: When pasta is ready, do not wash it and just mix it with the meat sauce.
8. 8Step 8: In a medium pan, heat the oil over medium-low heat. Add the flour and stir until smooth. Cook until the whole mixture turns a golden color, about 4-5 minutes.
9. 9Step 9: Meanwhile, heat the milk so when added to the flour, it does not become lumpy. Add the warm milk to the mixture while you are whisking. Be careful since the steam can get really hot!
10. 10Step 10: Add some salt, pepper and nutmeg. Bring to a boil.
11. 11Step 11: Cook for about 10 minutes while whisking constantly, then remove from heat. If too thick you can add more milk.
12. 12Step 12: Add the pasta in a pyrex pan. Add the meat sauce and mix.
13. 13Step 13: Add few scoops of the béchamel to make it very saucy but make sure you have enough left to cover the full service, the more you put inside the better.
14. 14Step 14: Add the parmesan cheese and mix all together.
15. 15Step 15: Cover all the top of the pasta with the rest of the béchamel.
16. 16Step 16: Beat an egg on the side and spread it over the béchamel.
17. 17Step 17: Bake at 400 degrees Fahrenheit until golden brown (about 1 hour).