Egyptian Bechamel Macaroni (Macarona Bechamel)

About This Recipe

Macarona bechamel is one of Egypt's most popular baked comfort foods, often described as the country's answer to lasagna, built from layers of pasta and a warmly spiced ground beef and tomato sauce, all covered in a thick bechamel sauce that bakes into a golden, slightly crisp top. It's a dish frequently made for Friday family lunches and gatherings, where its rich, filling character suits a shared table. The meat sauce leans on cinnamon and allspice alongside the more expected onion and tomato, a combination common across Egyptian savory cooking that gives the beef a warm, faintly sweet undertone distinct from an Italian-style bolognese. The bechamel itself is made thick and generously seasoned with nutmeg, poured over the pasta and meat in a layer substantial enough to set into a distinct top crust once baked. Baked until the top turns deep golden and slightly puffed, macarona bechamel is cut into squares and served hot, its layers -- pasta, meat sauce, and creamy bechamel -- staying distinct in each portion, making it a filling one-dish meal loved across generations of Egyptian households.

Ingredients

Serves 6

• 500 gpenne or ziti pasta
• 500 gground beef
• 1onion(finely diced)
• 2tomatoes(diced)
• 2 tbsptomato paste
• 0.5 tspground cinnamon
• 0.25 tspground allspice
• 2 tspfine sea salt(divided)
• 0.5 tspblack pepper(divided)
• 6 tbspbutter
• 6 tbspall-purpose flour
• 4 cupswhole milk
• 0.25 tspground nutmeg
• 2egg yolks
• 0.5 cupgrated parmesan or romano(optional)

Instructions

1. 1

   Cook the pasta

   Boil pasta in salted water until just shy of al dente, about 2 minutes less than package directions. Drain and set aside.

2. 2

   Make the meat sauce

   Brown ground beef in a skillet over medium-high heat, breaking it up as it cooks, about 8 minutes. Add onion and cook until softened, then stir in tomatoes, tomato paste, cinnamon, allspice, 1 teaspoon salt and 1/4 teaspoon pepper. Simmer 10 minutes until thickened.

3. 3

   Make the bechamel

   Melt butter in a saucepan over medium heat, whisk in flour, and cook 2 minutes, stirring constantly. Gradually whisk in milk, continuing to whisk until smooth. Cook, whisking often, until thickened enough to coat the back of a spoon, 8 to 10 minutes.

   Add the milk in small splashes at first, whisking constantly, to avoid lumps forming before the sauce has enough liquid to smooth out.

4. 4

   Season the bechamel

   Off the heat, stir in nutmeg, remaining salt and pepper. Temper the egg yolks with a few spoonfuls of the hot bechamel, then whisk them back into the sauce for extra richness.

5. 5

   Layer the casserole

   Toss the cooked pasta with a third of the bechamel. Spread half the pasta in a greased baking dish, top with the meat sauce, then the remaining pasta, and pour the rest of the bechamel evenly over the top.

6. 6

   Bake

   Sprinkle cheese over the top if using. Bake at 375°F (190°C) for 30 to 35 minutes, until the top is deep golden and set.

7. 7

   Rest and serve

   Let the casserole rest 10 minutes before cutting into squares -- this helps the layers hold together when serving.

Variations

• •

  Vegetarian version: replace the beef with sautéed mushrooms and lentils for a meat-free take.

• •

  Extra cheesy: mix a handful of shredded mozzarella into the bechamel before pouring it over the pasta.

• •

  Lighter bechamel: use 2% milk instead of whole milk and reduce butter slightly, though the sauce will be a touch thinner.

Storage

Refrigerate up to 4 days in an airtight container. Reheat individual portions covered in a 350°F oven until warmed through, or in the microwave, though the top won't re-crisp as well.

Frequently Asked Questions