The Egyptian "Mac and Cheese" Everyone Will Love

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

Melt 1 to 2 tablespoons of butter in a large stock pot.

Add 10 cardamom pods, 1 teaspoon of black peppercorns, and 2 bay leaves to the butter and toast for 1 to 2 minutes.

Add 2-3 large onions (chopped) and sauté for 4 to 5 minutes until softened.

Add 3 cloves of garlic and a whole chicken (about 1.5 kg) to the pot and sear the meat.

Cover the chicken with water and add 3 teaspoons of salt.

Bring to a boil, then reduce heat and simmer for 40 to 50 minutes.

Remove the chicken and strain the stock, reserving 800 milliliters for the bechamel and the rest for cooking pasta.

Cook penne pasta in the reserved stock for 2 minutes less than package instructions.

Shred the cooked chicken, removing skin and bones.

In the same pot, melt 75 grams of butter, then add 75 grams of flour and cook for 2 to 3 minutes.

Gradually add 500 milliliters of cold whole milk, stirring until smooth after each addition.

Add the reserved chicken stock to the bechamel, 100 milliliters at a time, whisking until incorporated.

Season the bechamel with 1 teaspoon of salt and 1 teaspoon of white or black pepper and cook until it thickens.

In a large bowl, combine cooked pasta, shredded chicken, and most of the bechamel sauce.

Transfer the mixture to a baking dish and pour remaining bechamel on top.

Top with mozzarella cheese and bake at 180°C for 20 to 30 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens