This is a pasta bake similar to macaroni and cheese but closer to the way they serve it in Egypt. Very hearty and flavourful, I think you'll like it!
This is a great base recipe - though it makes a MASSIVE portion and should be cut in half for a 9x13 baking dish. We didn't have nearly enough of the sauce when it came time to assemble and bake, so threw a jar of spaghetti sauce into the mix (enough for half of the recipe, not the full amount). It was really delicious this way - I really enjoyed the recipe a lot and would have like to try it with a larger amount of the white sauce (with a smaller amount of noodles/pasta) and see how that comes out next time. - 23 May 2013
My son loved this macaroni. For my family, this recipe just needed some seasoning and perhaps adding some Italian sausage would make this recipe a bit more flavorful. I did cut the recipe in half for my family. After tasting the sauce, I added one clove of garlic minced, a teaspoon of Italian seasoning, a teaspoon of basil, and a teaspoon of garlic powder. I covered the pan with tin foil. The dish was ready in 20 minutes. I would advise checking the dish so it doesn't get over cooked. - 06 May 2013
I followed the recipe to the Tee because I am not the most experienced chef in the world. Found this dish to be pretty boring and bland so thinking I should go back to the rest of the dish and add some last minute things to spice it up like a can of diced tomatoes, peas and corn, maybe even some more garlic. Probably not something I will bother to cook again. - 24 May 2016