Best-Ever Béchamel Pasta

Add the pasta and salt to the boiling water and cook over high heat for 7 minutes, until the pasta is three-quarters cooked but still firm. Cooking time: 7 minutes.

Drain the pasta as soon as it is three-quarters cooked, then let the excess water drain off so it does not continue cooking or thin out the béchamel sauce.

Sauté the onion in the olive oil and vegetable oil over medium heat, stirring until softened and translucent without browning.

Add the garlic to the onion and stir over medium heat until fragrant, keeping it pale and taking care not to brown it.

Add the ground beef and cook over medium-high heat, breaking it up well, until no longer pink, its moisture has evaporated, and it is lightly browned.

Season the meat mixture with salt, black pepper, nutmeg, and oregano, then stir over medium-high heat until the seasonings are evenly distributed.

Blend the tomatoes with the tomato paste until smooth and uniform, with no large pieces. Add the mixture to the meat and cook over medium-low heat until the flavor intensifies and the liquid reduces.

Melt the butter with the vegetable oil in a saucepan over medium heat until combined, without letting the butter brown. Add the all-purpose flour and whisk over medium heat until smooth and the raw flour taste has cooked out.

Gradually add the milk, whisking constantly over medium heat, until there are no lumps and the béchamel sauce is smooth and pourable.

Over low heat, add the cooking cream, cheese spread, chicken bouillon, nutmeg, black pepper, and salt, then stir until the béchamel sauce is smooth and fully combined.

Mix the drained pasta with half of the béchamel sauce until evenly coated and moist.

Coat the bottom of a glass baking dish with a layer of béchamel sauce, then spread an even layer of pasta over it.

Spread the meat sauce evenly over the pasta layer, then cover it with a layer of mozzarella.

Add the remaining pasta and spread the rest of the béchamel sauce over it, then cover the top with an even layer of cheese.

Bake the dish on the middle rack at 200°C / 392°F for 20 minutes, until the cheese has melted and the top is golden brown.

Serve the béchamel pasta hot after letting it rest briefly, so the layers hold their shape and the pasta is easier to portion.