Egyptian Macarona Bechamel

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1. 1Step 1: Preheat your oven to 375°F (190°C).
2. 2Step 2: Cook the penne in salted water until al dente. Drain and set aside.
3. 3Step 3: Finely dice the onion. Cook in the olive oil, stirring occasionally, until softened, about 5 minutes.
4. 4Step 4: Add the ground beef, breaking it up with a wooden spoon as it cooks, until browned, about 5 minutes.
5. 5Step 5: Stir in the canned or crushed tomatoes, thyme, salt and black pepper. Simmer for 3–4 minutes, then set aside.
6. 6Step 6: Melt the butter over medium heat.
7. 7Step 7: Whisk in the flour and cook for 3–4 minutes, whisking continuously.
8. 8Step 8: Slowly add the milk, a little at a time, whisking each addition smooth before adding more. Continue cooking and whisking until the sauce is smooth and thick. Stir in the salt and nutmeg.
9. 9Step 9: Combine the pasta and meat sauce in a deep baking dish. Spread into an even layer.
10. 10Step 10: Sprinkle the mozzarella over the pasta mixture. Cover with all the béchamel, spreading it evenly to the edges.
11. 11Step 11: Bake for 40 minutes. Allow to cool slightly before serving. Serve with a smile!