Egyptian Macarona Bechamel

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1. 1Step 1: Position a rack in the center of the oven and preheat the oven to 375ºF. Spray a 9x13 casserole dish with cooking spray.
2. 2Step 2: Prepare the pasta according to package directions, but cook it for 2 minutes less than indicated. Drain, but don't rinse the pasta. The pasta will finish cooking in the oven.
3. 3Step 3: Add the olive oil to a large saute pan over medium heat. Add the onions and sprinkle with a pinch of salt. Cook, stirring frequently, for 7-9 minutes or until softened. Then add the garlic and cook for another 45-60 seconds or until softened.
4. 4Step 4: Increase heat to medium-high and add the ground beef. Cook, crumbling with a spatula, for 5-7 minutes or until browned. Add the tomato paste and let it brown for 20-40 seconds. Then add tomato sauce, crumbled beef bouillon, salt, cinnamon, nutmeg, and allspice. Pour in 1/4 cup water and stir to combine. Simmer until the sauce thickens and clings to the beef, about 5-7 minutes.
5. 5Step 5: Add the bay leaf and butter to a saucepan over medium heat. Whisk in the flour and let it cook for 45-60 seconds once melted. Add the crumbled beef bouillon.
6. 6Step 6: Pour the milk and half and half into a measuring cup. Slowly add it to the flour mixture while whisking, stopping in between to whisk out lumps before adding more milk. Sprinkle in the nutmeg, white pepper, and 3/4 teaspoon of kosher salt.
7. 7Step 7: Continue to whisk, bring the mixture to a simmer, and let it bubble up. Whisk frequently so the flour doesn't stick to the bottom. This will take about 5-7 minutes. Once bubbling, remove from the stove; stir in half of the mozzarella. Reserve the other half for topping.
8. 8Step 8: Combine 1/4 of the bechamel sauce with the pasta and layer it in the bottom of the prepared dish. Top with the meat mixture, then the remaining bechamel sauce. Sprinkle the cheese over the sauce.
9. 9Step 9: Spray a piece of foil large enough to cover the dish with cooking spray to prevent sticking. Cover the dish with the foil, then bake for 45 minutes. Remove the foil and continue baking for another 15 minutes. Turn on the broiler and broil just long enough for the top of the bechamel to start browning.
10. 10Step 10: Let stand 15 minutes before serving. You'll need to let it cool for 40-45 minutes to cut lean slices.