Macarona Bechamel: The Ultimate Egyptian Baked Pasta

Macarona Bechamel is far more than just a baked pasta dish; it’s a culinary journey to the heart of Egypt. This iconic casserole layers tender pasta, a richly spiced ground beef filling, and a generous, velvety béchamel sauce, culminating in a dish that’s both deeply satisfying and incredibly comforting. Often likened to its Greek cousin, Pastitsio, Macarona Bechamel stands distinct with its unique Egyptian flair and simpler, yet profound, flavors. Every bite offers a harmonious blend of textures and aromas that will transport you to a bustling Egyptian home kitchen.

This isn’t merely a weeknight meal; it’s an experience. The golden-brown béchamel top, the savory meat filling infused with warm spices like cinnamon, and the perfectly cooked pasta create a symphony of flavors that appeals to all ages. It’s a dish that warms the soul and satisfies the deepest cravings for hearty, homemade goodness.

Why Macarona Bechamel is a Must-Try

If you’re looking to broaden your culinary horizons or simply find a new family favorite, Macarona Bechamel offers a compelling list of reasons why it should be your next cooking adventure:

• A Beloved Egyptian Classic: This dish holds a special place in Egyptian cuisine, celebrated at family gatherings, holidays, and everyday dinners. It’s an authentic taste of Egyptian hospitality.
• Simple, Accessible Ingredients: Despite its gourmet appeal, Macarona Bechamel is crafted from readily available ingredients found in any local grocery store, making it surprisingly easy to prepare.
• Ultimate Comfort Food: It’s the quintessential comfort food, delivering a deeply satisfying and nourishing meal that truly warms both body and soul.
• A Crowd-Pleaser for All Ages: With its tender pasta, flavorful meat, and creamy sauce, it’s an undeniable hit with both children and adults, ensuring clean plates every time.
• Perfect for Any Occasion: Whether it’s a casual weeknight dinner, a potluck, or a festive gathering, this casserole is a versatile option that always impresses. Plus, it reheats beautifully, making leftovers a delight.

Egyptian baked pasta, known as Macarona Bechamel, isn’t just a meal; it’s a dish steeped in culture and tradition. Every bite evokes deliciousness and creates lasting memories around the dinner table, making it a truly cherished part of Middle Eastern culinary heritage.

Essential Ingredients for Macarona Bechamel

Crafting the perfect Macarona Bechamel requires a few key components, each playing a vital role in the dish’s irresistible flavor and texture. Here’s a detailed look at what you’ll need:

• For the Pasta: Traditionally, penne pasta is the go-to choice due to its tubular shape that perfectly captures the rich sauces. However, feel free to experiment with other small pasta shapes like elbow macaroni, rigatoni, or even broken spaghetti for a unique twist. The goal is a pasta that holds its shape and integrates well into the casserole layers.
• For the Savory Meat Sauce: This hearty layer forms the backbone of the dish. You’ll need finely chopped onions, lean ground beef (minced beef), and a touch of tomato paste for a subtle tang and rich color. The ground beef should be browned until no longer pink, then simmered with the other ingredients to create a deeply flavorful filling.
• For the Creamy Béchamel Sauce: The crowning glory of Macarona Bechamel is its luxurious béchamel. This classic white sauce is made from unsalted butter, all-purpose flour to create a roux, and a harmonious blend of milk and broth. Using both milk and broth adds a depth of flavor that purely milk-based béchamels might lack.
• Spices: Simple yet impactful, the spices include salt and freshly ground black pepper to taste. A crucial Egyptian touch is ground cinnamon, which adds a warm, aromatic note to the meat sauce, distinguishing it from other baked pasta dishes.
• Optional Egg: Some traditional recipes call for an egg to be whisked into the béchamel sauce before baking. This helps create an even richer, golden-brown crust on top and adds a slight custardy texture to the sauce. It’s an optional but highly recommended step for an authentic finish.

Adaptable Recipe: Customize Your Egyptian Baked Pasta

While the classic Macarona Bechamel is undeniably delicious, this recipe is incredibly versatile, allowing for creative adaptations to suit various preferences and dietary needs. Don’t hesitate to make it your own!

• Lighter Poultry Version: For a lighter take, consider making chicken Macarona Bechamel. Simply substitute ground chicken for ground beef and adjust the spices. You might skip the cinnamon and instead use a pinch of ground cardamom and a Middle Eastern spice blend like baharat for a different aromatic profile.
• Delightful Meatless Option: This dish can easily be transformed into a vibrant vegetarian meal. Omit the meat mixture entirely and instead create a hearty vegetable filling. Sauté a medley of mushrooms, eggplants, zucchini, and bell peppers with tomato paste and your favorite spices for a flavorful and satisfying plant-based alternative. You could also explore plant-based ground meat substitutes for a similar texture.
• Cheese Lover’s Dream: If you adore cheesy casseroles, elevate your Macarona Bechamel by incorporating cheese. Mix some shredded mozzarella, Parmesan, or even a blend of your favorite melting cheeses directly into the béchamel sauce. You can also sprinkle a layer of cheese on top before baking for an extra gooey, golden crust.

Step-by-Step Instructions: Crafting Perfect Macarona Bechamel

Follow these detailed steps to create a truly spectacular Egyptian baked pasta dish that will impress everyone at your table.

1. Prepare the Pasta: Cook your chosen pasta according to package instructions, ensuring it remains slightly al dente. It will continue to cook in the oven, so slightly undercooking it will prevent it from becoming mushy. Drain the pasta and toss it with a tablespoon of oil to prevent sticking. Season with salt and pepper to taste, then set aside.
2. Cook the Ground Beef Mixture: In a large skillet over medium heat, add two tablespoons of oil. Sauté the chopped onion until it becomes fragrant and translucent, usually about 1-2 minutes. Add the ground beef, breaking it apart with a spoon as it cooks. Continue browning until no pink remains. Drain any excess fat. Stir in the tomato paste and cook for another couple of minutes. Finally, season the meat with ground cinnamon, salt, and black pepper. Remove from heat and set aside.
3. Make the Velvety Béchamel Sauce: In a separate large pot or saucepan, melt the butter over medium heat, then add the oil. Once melted, add the all-purpose flour, whisking constantly for 1 to 1 ½ minutes to create a smooth roux. The flour should turn a pale yellow color.
4. Gradually Add Liquids to Béchamel: Slowly pour in the milk and chicken broth, about one cup at a time, whisking vigorously after each addition. This gradual process and constant whisking are crucial to prevent lumps and ensure a silky-smooth sauce. Continue whisking until the mixture is completely lump-free.
5. Thicken and Season the Béchamel: Season the béchamel sauce with salt and black pepper to taste. Continue cooking and whisking for an additional 5 minutes, or until the sauce thickens enough to coat the back of a spoon. A good test is to draw a path across the spoon with your finger; if the line remains distinct and doesn’t immediately disappear, your béchamel is ready. Set aside.
6. Combine Pasta and Béchamel: In the pot with the cooked pasta, pour in about ¾ cup of the prepared béchamel sauce. Stir well to ensure every strand of pasta is lightly coated, adding flavor and moisture.
7. Layer the Casserole: Preheat your oven to 350°F (175°C). Take a 9×13 inch casserole dish. Spread about ½ cup of the béchamel sauce evenly across the bottom of the dish. This prevents the pasta from sticking and adds an extra layer of creaminess.
8. First Pasta Layer: Spread half of the béchamel-coated pasta evenly over the béchamel layer at the bottom of the dish.
9. Meat Layer: Spoon the entire ground beef mixture evenly over the first layer of pasta.
10. Second Pasta Layer: Cover the meat mixture with the remaining béchamel-coated pasta, leveling it out gently.

11. Top with Béchamel and Optional Egg: If using, crack one large egg into the remaining béchamel sauce and whisk it thoroughly until fully combined. Pour this béchamel sauce evenly over the top of the casserole, spreading it to cover all the pasta. The egg will help achieve a beautiful golden crust.
12. Bake to Perfection: Place the casserole in the center of your preheated oven and bake for approximately 30-45 minutes, or until the top is gloriously golden brown and the sauce is bubbly around the edges.
13. Rest Before Serving: Once out of the oven, allow the Macarona Bechamel to stand for 10-15 minutes before cutting and serving. This crucial resting period allows the layers to set, making for cleaner slices and preventing the dish from falling apart.

Your Questions Answered: Macarona Bechamel FAQs

Chef’s Notes for Macarona Bechamel Perfection

• A Timeless Family Recipe: This Macarona Bechamel recipe is rooted in tradition, passed down through generations. It’s the old-fashioned way my grandma and mom prepared it, a testament to its enduring deliciousness and reliability.
• Béchamel Tip for Beginners: If you’re new to making béchamel sauce, using warm milk and broth is a game-changer. It helps prevent lumps and ensures a smooth, consistent sauce.
• Liquid Variations: While I prefer a mixture of milk and broth for a richer flavor profile in the béchamel, you can certainly use all milk if that’s what you have on hand or prefer.
• Moisture in Meat Mixture: If you find your meat mixture seems a bit dry after cooking, stir in about a ¼ cup of tomato sauce or a splash of water to add moisture and prevent it from drying out further in the oven.
• Oil Choice: For sautéing and the béchamel, I typically opt for a light-tasting olive oil, but any neutral cooking oil will work perfectly.
• The Importance of Resting: Allowing the casserole to rest for 15 minutes after baking is crucial. The longer it stands, the more the layers will set, resulting in cleaner, more defined slices when cut.
• Modern Adaptations: Over the years, many have introduced their own twists. Some enjoy spreading a layer of mozzarella cheese or even bread crumbs on top for added texture and flavor.
• Extra Creaminess: For an even creamier béchamel, consider mixing in a couple of tablespoons of cream cheese or substituting part of the milk with heavy cream.
• Nutmeg in Béchamel: While some cooks traditionally add a pinch of nutmeg to their béchamel sauce, I personally stopped doing so for my own reasons, but feel free to include it if it’s a flavor you enjoy.
• Egg for Golden Top: As mentioned, mixing an egg into the béchamel sauce after it has cooled slightly is a wonderful technique. It not only gives the sauce a lovely light yellowish color but also helps the top of the casserole brown beautifully and evenly.

Storage and Reheating Tips for Macarona Bechamel

Macarona Bechamel is an excellent dish for meal prepping or enjoying leftovers. Here’s how to properly store and reheat it:

Refrigerate: Any cooled leftovers should be transferred to an airtight container and can be stored in the refrigerator for 4-5 days, maintaining its delicious flavor and texture.

Freeze: This casserole freezes exceptionally well, whether baked or unbaked. To freeze, ensure the casserole is completely cool (if baked). Place a piece of parchment paper directly on top of the béchamel, then double wrap the entire casserole dish tightly with plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to 3 months.

Reheat: For frozen casseroles, it’s best to let them thaw in the refrigerator overnight. Reheat the entire casserole covered with foil in a preheated oven (around 325°F/160°C) until heated through, then uncover for the last 10-15 minutes if you want to crisp up the top. Individual portions can be easily reheated in the microwave until warm.

For all pasta lovers, allow me to re-introduce the Egyptian version of Pastitsio—Macarona Bechamel. It’s one of life’s true pleasures, a comfort food that truly resonates with those who appreciate a hearty, layered pasta dish. Its rich flavors and satisfying textures are simply incomparable.

While I certainly enjoy Pastitsio, Macarona Bechamel offers a wonderful advantage: it doesn’t require any special or hard-to-find ingredients, making it much more accessible for home cooks. This ease of preparation, combined with its profound flavor, makes it an absolute winner.

More Mediterranean Recipes You’ll Love

If you’ve fallen in love with the flavors of Mediterranean casseroles as much as we have, then you’ll undoubtedly want to explore these other incredibly delicious options. Each recipe offers a unique taste of the region:

• This hearty Moussaka recipe featuring layers of eggplant, spiced meat, and a creamy topping.
• A savory Phyllo meat pie, with flaky pastry and a rich ground beef filling.
• The amazingly delicious Gemista, a vibrant dish of stuffed vegetables.

You truly can’t go wrong with any of these tried-and-true Mediterranean favorites!

Perfect Pairings: What to Serve with Macarona Bechamel

Macarona Bechamel is quite a rich and fulfilling dish on its own, but pairing it with a fresh, vibrant side can elevate the entire meal. I can’t think of anything more appropriate than a big, crisp bowl of salad to balance the richness. A side of cooked vegetables is also a lovely idea, especially when easily prepared from frozen using an air fryer, such as this air fryer frozen broccoli or air fryer frozen asparagus.

Here are a few more side salads that would beautifully complement Macarona Bechamel:

There’s nothing quite as satisfying as watching this glorious casserole bubble and turn golden as you take it out of the oven—truly a drool-worthy, soul-nourishing meal!

Macarona Bechamel (Egyptian Baked Pasta)

One of Egypt’s most iconic dishes, Macarona Bechamel is a comforting meal featuring delectable layers of pasta, a savory spiced meat sauce, and a rich, creamy béchamel topping. It offers a similar hearty appeal to Pastitsio but is prepared with much simpler, easy-to-find ingredients, often in half the time. This is the kind of food that truly nourishes the soul as much as the body.

Rating: 4.76 from 33 votes

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Course: Main Course | Cuisine: Egyptian, Mediterranean | Diet: Halal

Prep Time: 30 minutes | Cook Time: 40 minutes | Total Time: 1 hour 10 minutes

Servings: 12 servings | Author: Amira

Ingredients

For the Pasta:

• 1 (16 ounce) box Penne pasta
• 1 Tablespoon oil (any light tasting oil will work)
• Salt and black pepper to taste

For the Meat Mixture:

• 2 Tablespoons oil (any light tasting oil will work)
• 1 medium onion, chopped
• 4 Tablespoon tomato paste
• 1 pound ground beef
• ¼ teaspoon ground cinnamon
• Salt and black pepper to taste

For the Béchamel Sauce:

• ¼ cup unsalted butter
• ¼ cup oil (any light tasting oil will work)
• ¾ cup all purpose flour (about 12 Tablespoons)
• 2 ½ cups milk
• 2 ½ cups chicken broth
• Salt and black pepper to taste

Optional:

• 1 large egg

Instructions

Cook Pasta:

1. Cook pasta according to package directions, aiming for al dente as it will continue cooking in the oven.
2. Drain, then add a tablespoon of oil to the pasta and stir to combine. Season with salt and pepper to taste. Set aside.

Cook Minced Meat:

3. In a pan over medium heat, add 2 tablespoons of oil. Sauté the chopped onion until fragrant, about 1 minute. Add ground meat and brown, breaking it apart until no pink remains.
4. Drain any fat and stir in tomato paste. Continue cooking for a couple of minutes more. Season with cinnamon, salt, and pepper.
5. Set aside.

Make the Béchamel Sauce:

6. In a large saucepan over medium heat, add oil and butter. Wait until butter melts, then add flour and whisk for 1-1 ½ minutes to create a roux.
7. Gradually add the milk and chicken broth, one cup at a time, whisking vigorously to prevent lumps as the sauce thickens.
8. Continue cooking for an additional 5 minutes, or until the sauce thickens enough to coat the back of a spoon and leaves a clear path when a finger is drawn across it. Season with salt and pepper.
9. Set aside.

Assemble the Dish and Bake:

10. Preheat your oven to 350°F (175°C).
11. Pour about ¾ cup of the béchamel sauce over the cooked pasta and mix well to coat.
12. Spread another ½ cup of the béchamel sauce evenly at the bottom of a 9×13 casserole dish. Spread half the coated pasta over this layer, then evenly distribute the entire meat mixture over the pasta. Top that with the remaining coated pasta and level gently.
13. If using the optional egg, crack it over the remaining béchamel sauce and whisk well until fully incorporated.
14. Pour the béchamel sauce (with or without egg) evenly over the top of the pasta and spread to cover the entire surface.
15. Bake in the oven for approximately 30-45 minutes, or until the top is golden brown and bubbly.
16. Let the casserole rest for 15 minutes before cutting and serving.

Video

Watch how to make Macarona Bechamel: EGYPTIAN BAKED BECHAMEL PASTA: A MASTERPIECE

Nutrition Facts (per serving)

Calories: 261kcal | Carbohydrates: 9g | Protein: 9g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 263mg | Potassium: 220mg | Fiber: 1g | Sugar: 2g | Vitamin A: 251IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg

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