Egyptian Macarona Bechamel

Why You’ll Love This Recipe

Egyptian Macarona Bechamel is a warm, indulgent dish that brings together familiar ingredients in a special way. The creamy béchamel sauce, seasoned with a bit of nutmeg, creates a silky texture that perfectly complements the savory, spiced ground meat and pasta. The dish is easy to prepare yet feels special enough for a weekend family meal or a dinner party. It’s hearty, flavorful, and a perfect balance of creamy, savory, and satisfying in every bite.

Ingredients

• 500g penne or elbow macaroni (or any pasta shape you prefer)

• 500g ground beef or lamb (you can also use chicken or a vegetarian substitute)

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon ground cinnamon

• 1 teaspoon ground allspice (optional)

• 1/2 teaspoon ground black pepper

• Salt, to taste

• 1 can (400g) diced tomatoes

• 4 cups milk (whole milk or a dairy-free alternative)

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1/4 teaspoon ground nutmeg

• 1 cup shredded mozzarella cheese (optional, for topping)

• 1/2 cup grated Parmesan cheese (optional, for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.

2. Prepare the meat filling: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until the onions are softened. Add the ground meat to the pan, breaking it apart with a spoon. Cook for 5-7 minutes until browned and cooked through.

3. Season the meat: Stir in the cumin, cinnamon, allspice (if using), black pepper, and salt. Add the diced tomatoes and cook for an additional 5 minutes, allowing the flavors to meld together. Set aside.

4. Make the béchamel sauce: In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously to form a roux. Cook for 1-2 minutes until the mixture turns golden but doesn’t burn. Slowly add the milk, whisking constantly to avoid lumps. Continue to cook for 5-7 minutes, or until the sauce thickens and coats the back of a spoon. Add the ground nutmeg and adjust seasoning with salt and pepper to taste.

5. Assemble the dish: Preheat your oven to 375°F (190°C). In a large baking dish, layer half of the cooked pasta. Spread half of the meat mixture over the pasta. Pour half of the béchamel sauce over the meat and pasta. Repeat the layers, starting with the remaining pasta, followed by the remaining meat, and finishing with the remaining béchamel sauce. Top with shredded mozzarella and Parmesan cheese, if using.

6. Bake the Macarona Bechamel: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and bubbly.

7. Serve: Allow the dish to cool for a few minutes before slicing and serving. Enjoy!

Servings and Timing

• Servings: 6

• Prep Time: 15 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour

Variations

• Vegetarian version: Replace the ground meat with a plant-based protein like lentils or crumbled tofu, or use a combination of sautéed vegetables like mushrooms, zucchini, and bell peppers.

• Spicy version: Add chopped green chilies or a pinch of cayenne pepper to the meat filling for a spicy kick.

• Cheese variations: For a different cheese flavor, you can use feta cheese, ricotta, or a combination of your favorites.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat the Macarona Bechamel in a preheated oven at 350°F (175°C) for 15-20 minutes until heated through, or microwave individual portions for 2-3 minutes.

FAQs

Can I make Macarona Bechamel ahead of time?

Yes, you can assemble the dish a day in advance, cover it tightly, and refrigerate it. When you’re ready to bake, simply preheat the oven and bake as instructed, adding a few extra minutes to the cooking time.

Can I use a different type of pasta?

Yes, you can use any pasta you prefer, such as rigatoni, fusilli, or spaghetti. Just be sure to cook the pasta al dente before layering it.

Can I use chicken instead of beef or lamb?

Yes, ground chicken or turkey works well as a lighter option, and it pairs nicely with the creamy béchamel sauce.

Is this dish gluten-free?

This dish is not naturally gluten-free, but you can make it gluten-free by using gluten-free pasta and flour alternatives (such as rice flour or cornstarch) to make the béchamel sauce.

How do I store leftovers?

Leftovers should be stored in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months for a later date.

Can I make the béchamel sauce without dairy?

Yes, you can make a dairy-free béchamel by using a non-dairy milk such as almond milk, coconut milk, or oat milk, and plant-based butter.

How can I make the dish spicier?

For extra heat, you can add chili flakes, hot sauce, or chopped fresh green chilies to the meat filling or béchamel sauce.

Can I add vegetables to the filling?

Yes! Feel free to add sautéed vegetables like mushrooms, spinach, or bell peppers to the meat filling for added nutrition and flavor.

Can I freeze this dish?

Yes, you can freeze Macarona Bechamel before or after baking. Wrap it tightly in foil or plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight and bake until heated through.

How do I know when it’s fully baked?

The top of the dish should be golden and bubbly, and a knife inserted into the center should come out hot. If you’re unsure, you can check the temperature with a food thermometer—it should reach 165°F (74°C).

Conclusion

Egyptian Macarona Bechamel is a wonderfully comforting and rich dish that combines tender pasta, seasoned ground meat, and a silky béchamel sauce. It’s easy to make, incredibly flavorful, and versatile enough for different variations. Whether you’re preparing it for a cozy dinner or a special gathering, this dish is guaranteed to impress with its delicious layers of flavor. Enjoy this Egyptian classic with your loved ones for a hearty, satisfying meal!

Egyptian Macarona Bechamel

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Egyptian Macarona Bechamel is a comforting and flavorful pasta dish featuring layers of tender pasta, seasoned ground meat, and a rich, creamy béchamel sauce. Often referred to as ‘Egyptian lasagna,’ it’s perfect for family dinners or gatherings.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings
• Category: Main Dish
• Method: Baking, Stovetop
• Cuisine: Egyptian

Ingredients

1. 500g penne or elbow macaroni (or any pasta shape you prefer)
   
   500g ground beef or lamb (or chicken or vegetarian substitute)
   
   2 tablespoons olive oil
   
   1 large onion, finely chopped
   
   2 cloves garlic, minced
   
   1 teaspoon ground cumin
   
   1 teaspoon ground cinnamon
   
   1 teaspoon ground allspice (optional)
   
   1/2 teaspoon ground black pepper
   
   Salt, to taste
   
   1 can (400g) diced tomatoes
   
   4 cups milk (whole or dairy-free alternative)
   
   2 tablespoons butter
   
   2 tablespoons all-purpose flour
   
   1/4 teaspoon ground nutmeg
   
   1 cup shredded mozzarella cheese (optional, for topping)
   
   1/2 cup grated Parmesan cheese (optional, for topping)

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.

1. Prepare the meat filling: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened. Add the ground meat to the pan, breaking it apart with a spoon. Cook for 5-7 minutes until browned and cooked through.
2. Season the meat: Stir in the cumin, cinnamon, allspice (if using), black pepper, and salt. Add the diced tomatoes and cook for an additional 5 minutes, allowing the flavors to meld together. Set aside.
3. Make the béchamel sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously to form a roux. Cook for 1-2 minutes until the mixture turns golden. Slowly add the milk, whisking constantly to avoid lumps. Continue to cook for 5-7 minutes, or until the sauce thickens. Add the ground nutmeg and adjust seasoning with salt and pepper.
4. Assemble the dish: Preheat your oven to 375°F (190°C). In a large baking dish, layer half of the cooked pasta. Spread half of the meat mixture over the pasta. Pour half of the béchamel sauce over the meat and pasta. Repeat the layers, starting with the remaining pasta, followed by the remaining meat, and finishing with the remaining béchamel sauce. Top with shredded mozzarella and Parmesan cheese, if using.
5. Bake the Macarona Bechamel: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and bubbly.
6. Serve: Allow the dish to cool for a few minutes before slicing and serving. Enjoy!

Notes

• Vegetarian version: Replace the ground meat with lentils, crumbled tofu, or a combination of sautéed vegetables like mushrooms, zucchini, and bell peppers.
• Spicy version: Add chopped green chilies or a pinch of cayenne pepper to the meat filling for extra heat.
• Cheese variations: Use feta, ricotta, or your favorite cheese combination.
• To make it gluten-free, use gluten-free pasta and flour alternatives like rice flour or cornstarch for the béchamel sauce.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
• Reheat leftovers in the oven or microwave until heated through.

Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 7g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 65mg