Beef and Parmesan Pasta Bake

Preheat your oven to 375 degrees Fahrenheit, which is equivalent to 190 degrees Celsius.

Next, fill a large pot with water and add a moderate amount of salt to the water. Bring it to a rolling boil, then carefully add macaroni pasta and cook for 8-10 minutes or until it reaches the perfect al dente texture. Once done, drain the water.

In a skillet, heat some olive oil over medium heat and sauté minced garlic, chopped onions, and diced beef until the meat is nicely browned. Remove excess fat from the skillet. Add chopped tomatoes, a pinch of pepper, and dried oregano. Stir well and cook for about 5 minutes. Sprinkle a quarter of the Parmesan cheese into the skillet.

Lightly grease a casserole or baking dish with olive oil and spread half of the cooked pasta in it. Pour the meat sauce over the pasta, then cover with the remaining pasta.

Melt butter in a small saucepan and gradually add flour. Slowly pour milk into the saucepan, stirring almost to a boil. In a separate bowl, whisk together remaining Parmesan cheese and egg yolk, then slowly add it to the milk sauce, stirring constantly.

Pour the creamy sauce over the macaroni and bake in the oven for 30 minutes. The top should be golden brown and slightly crispy.