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Macaroni with Bechamel Sauce
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Macaroni with Bechamel Sauce is a beloved Egyptian dish that combines creamy béchamel, seasoned ground beef, and perfectly cooked pasta into a baked masterpiece. This Egyptian-style baked pasta, also known as Macarona Bechamel, is rich, flavorful, and absolutely comforting. If you’re looking for an easy-to-follow macaroni béchamel recipe with step-by-step images and a video tutorial, you’ve come to the right place!
Why You’ll Love This Recipe
✔️ Creamy & Delicious – A rich, velvety béchamel sauce coats every bite.
✔️ Easy to Make – Simple steps with basic pantry ingredients.
✔️ Perfect for Gatherings – A great dish for family dinners and special occasions.
Step-by-Step Instructions
Step 1: Make the Beef Sauce
- In a hot pan, add the minced beef and brown it.
- Once browned, add the ghee and onions. Cook until onions become translucent.
- Stir in the spices, tomato paste, and mix well.
- Pour in half a cup of boiling water along with half a chicken cube. Mix and cook until most of the water evaporates. Adjust salt if needed. Set aside.
Step 2: Prepare the Béchamel Sauce
- In a medium saucepan, heat the butter and oil together.
- Once the butter melts, add the flour and stir continuously until the raw smell disappears.
- Pour in the cold milk all at once and whisk constantly until the sauce thickens enough to coat the back of a spoon.
- Season with black pepper, nutmeg (if using), and salt.
Step 3: Assemble the Pasta
- Spread a layer of pasta at the bottom of the baking dish.
- Pour 3–4 ladles of béchamel sauce over the pasta and mix well.
- Evenly distribute the beef sauce over the pasta, pressing it down gently with a spatula.
- Add the remaining pasta on top and pour the rest of the béchamel sauce over it, smoothing the surface.
- Bake in a preheated oven at 180°C/350°F on the middle rack for 25 minutes or until the top turns lightly golden.
- Let the pasta rest for 30–40 minutes before slicing. This allows the sauce to set and prevents it from falling apart when cut.
Pro Tips for the Best Macaroni Béchamel
- Don’t overcook the pasta – Since it will bake in the oven, cook it al dente.
- Use fresh spices – Cinnamon and cardamom add depth to the beef sauce.
- For a richer flavor, swap beef for ground lamb or use a mix of beef and lamb.
- If the béchamel is too thick, whisk in extra warm milk until smooth.
Serving Suggestions
Macaroni with Béchamel pairs well with:
- A crisp green salad with a tangy vinaigrette.
- Pickled vegetables for a contrast of flavors.
- A side of garlic yogurt sauce for added creaminess.
Store & Reheat Macaroni with Béchamel
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze in individual portions for up to 2 months.
- Reheat: Warm in the oven at 180°C/350°F for 10–15 minutes or in the microwave in 30-second intervals.
This authentic Egyptian Macaroni with Béchamel is creamy, comforting, and full of flavor. Try it today and enjoy a classic Middle Eastern favorite!
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Macaroni with Bechamel Sauce
The ultimate comfort food is macaroni with Bechamel Sauce. Creamy, delicious, and a crowd-pleaser.
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Servings: 10 Servings
Calories: 472kcal
Ingredients
For the Pasta
- 400 grams of penne pasta Cook it as per the instructions on the box
For the Beef Sauce
- 400 grams of minced beef
- 1 chicken cube low sodium, if possible
- 2 tablespoon tomato paste
- ½ teaspoon black pepper powder
- 2 medium onion thinly sliced
- 2 tablespoon ghee or oil
- ⅛ teaspoon cinnamon powder
- ⅛ teaspoon green cardamom powder
For the Bechamel Sauce
- 5 tablespoon unsalted butter
- 2 tablespoon oil
- 8 tablespoon all-purpose flour
- 6 cups milk
- Salt to taste
- ¼ teaspoon black pepper powder
- ¼ teaspoon nutmeg powder optional, but gives a great taste
Instructions
Making Beef Sauce
- In a hot pan, add the ground beef and brown it. Once browned, add the ghee and onion. Cook until the onion becomes translucent.
- Add the spices and mix well, then add the tomato paste, stirring until fully combined.
- Pour in half a cup of boiling water along with half a chicken cube. Mix and cook until most of the water evaporates. Season with salt if needed. Set aside.
Making the Bechamel Sauce
- In a medium saucepan, combine the butter and oil. Once the butter melts, add the flour and continue stirring until it turns off-white and the raw smell is no longer there.
- Pour in the cold milk all at once and keep mixing until the sauce thickens enough to coat the back of a spoon.
- Season the sauce with black pepper, nutmeg, and salt.
Assembling the Pasta
- Place enough pasta in the baking pan to cover the bottom. Pour three to four ladles of sauce over the pasta and mix.
- Evenly distribute the meat sauce over the pasta, pressing it down with the back of a spatula. Add the remaining pasta on top of the meat sauce and pour the white sauce over it, trying to even out the surface.
- Bake in the preheated oven at 180°C/350°F on the middle shelf for 25 minutes or until the surface develops light brown patches.
- Remove the pasta from the oven and allow it to cool for 30 to 40 minutes before cutting. Giving the pasta time to cool will firm up the sauce, preventing it from collapsing while cutting.
Video
Notes
- You can use any pasta you prefer, but this dish is typically made with elbow macaroni or penne.
- Instead of beef, you can substitute lamb or ground chicken.
- Don’t overcook the pasta since it will cook again in the oven.
Nutrition
Serving: 1 Serving | Calories: 472kcal | Carbohydrates: 46g | Protein: 20g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 208mg | Potassium: 536mg | Fiber: 2g | Sugar: 10g | Vitamin A: 287IU | Vitamin C: 2mg | Calcium: 208mg | Iron: 2mg
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