Macarona Bechamel (Egyptian Baked Pasta with Meat and Bechamel)
Local name: مكرونة بالبشاميل
In short: Penne baked under a thick nutmeg bechamel with a spiced beef and tomato layer, an Egyptian family dish that cuts into neat squares. It takes about 2 h in total and makes 8 servings.
- Prep
- 30 min
- Cook
- 1 h 30 min
- Resting
- 15 min
- Total
- 2 h
- Servings
- 8
- Difficulty
- Medium
- Calories
- 540 kcal
Macarona bechamel is Egyptian comfort food in a baking dish: short pasta layered with a spiced beef and tomato sauce, then topped with a thick, creamy bechamel and baked until blistered and golden. It turns up at family lunches and gatherings and reheats beautifully. A pinch of nutmeg in the sauce and warm allspice in the meat are the signature touches.
Instructions
- Heat the oil in a large pan over medium heat and cook the onion for 5 minutes, until soft. Add the beef and cook for 8 to 10 minutes, breaking it up, until no pink remains.
- Stir in the garlic, tomato paste, allspice, cinnamon, salt and pepper for 1 minute. Add the tomatoes and 120 ml (1/2 cup) water and simmer for 15 minutes, until thick and not runny.
- Boil the pasta in salted water for 2 minutes less than the packet time, so it stays quite firm. Drain well.
- For the bechamel, melt the butter in a saucepan over medium heat and whisk in the flour. Cook for 2 minutes, whisking, without letting it brown.
- Add the warm milk a little at a time, whisking constantly. Simmer for 6 to 8 minutes until thick enough to coat the back of a spoon, then season with nutmeg, salt and pepper.
- Heat the oven to 200°C (400°F). Spread half of the pasta in a 23 x 33 cm (9 x 13 in) baking dish, cover with all the meat sauce, and top with the rest of the pasta.
- Pour the bechamel over the top, spread it to the edges and scatter with the cheese.
- Bake for 30 to 35 minutes, until the top is puffed and golden brown in spots. Rest for 15 minutes before cutting so the layers hold together.
Tips
- Undercook the pasta slightly, because it keeps absorbing sauce in the oven. Keep the bechamel on the thick side, since it thins a little as the pasta releases moisture.
- Add the milk warm and a little at a time to prevent lumps. If lumps do appear, whisk hard or pour the sauce through a sieve.
Questions and answers
What is macarona bechamel?
An Egyptian baked pasta with a spiced beef and tomato layer under a thick bechamel. It is cut into squares and often served with a green salad and pickles.
Can I make macarona bechamel ahead of time?
Yes. Assemble it up to 1 day ahead, cover and chill, then bake about 10 minutes longer. It also freezes well for up to 2 months; thaw overnight before baking.
Can I use another meat?
Ground lamb, a beef and lamb mix or ground chicken all work. Cook the meat until no pink remains, and make sure chicken reaches 74°C (165°F).
How long does it take to make Macarona Bechamel (Egyptian Baked Pasta with Meat and Bechamel)?
About 2 h in total: 30 min of preparation and 1 h 30 min of cooking.
How many calories are in Macarona Bechamel (Egyptian Baked Pasta with Meat and Bechamel)?
About 540 kcal per serving, with 24 g of protein, 55 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 540 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 55 g |
| Fat | 25 g |
| Fiber | 4 g |
| Sugar | 9 g |
| Sodium | 820 mg |
Estimated values, calculated from the ingredients.
