FOR THE PASTA: 1 pound dry penne noodles FOR THE GROUND BEEF: 1 pound ground beef 1 teaspoon sea salt ½ teaspoon black pepper 2 cloves garlic minced FOR THE BÉCHAMEL SAUCE: 1 stick 1/2 cup butter ½ cup all-purpose flour 6 cups warm whole milk 1½ teaspoons sea salt ¾ teaspoon black pepper ½ teaspoon cinnamon ½ teaspoon ground cardamom Cook the pasta according to package directions. Drain and set aside. In a skillet over medium heat, cook the ground beef until browned. Add sea
