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    Home » Recipes » Main Dishes » Beef » Bechamel Pasta Bake (Macarona Bechamel)

    Bechamel Pasta Bake (Macarona Bechamel)

    5 from 21 votes
    December 25, 2020 (last updated February 6, 2022) by Amina Al-Saigh

    222 shares
    Jump to Recipe Jump to Video Print Recipe

    Macarona Bechamel, as it's known in the Middle East, is a Bechamel pasta bake that takes the win for the best pasta casserole ever! It's an Egyptian dish that is loved by the family and its pure comfort food. I mean, butter, flour, pasta, sauce... what else do you expect. Okay I'll keep talking.

    Bechamel pasta bake served in a large casserole, garnished with fresh thyme. A striped kitchen town is wrapped around it, with freshly cracked black pepper around it
    Table of Contents show
    1 What is Macarona Bechamel?
    2 Ingredients you'll need
    3 How to make Macarona Bechamel
    4 Watch me make this Bechamel pasta bake!
    5 Recipe notes for Macarona Bechamel
    6 Storage and freezer instructions
    7 Other dishes you'll love
    8 Bechamel Pasta Bake (Macarona Bechamel)

    What is Macarona Bechamel?

    Macarona Bechamel is an Egyptian recipe that I've enjoyed so much growing up, having had so many Egyptian family friends that were brilliant cooks (who also introduced me to Egyptian Goulash, yum!). I am assuming that the French introduced Egypt to Bechamel sauce during their occupation, and then the Egyptians ran with it and created this masterpiece.

    It's definitely a dish that resembles Italian Lasagna (especially if you make it with Bechamel, which I do) but the ground beef sauce has different spices which gives it that classic Arabic flavour. I love a good casserole and always include one in my menu if I'm ever hosting. This one is one of my go-to's along with moussaka and this eggplant casserole.

    For this recipe, I love using penne pasta to get that classic look. As for the Bechamel sauce, which is the star of the show, it's actually quite easy to whip up if you follow my instructions. Don't be intimidated! Yes its French, and everything French is scary to me automatically, but this is definitely do-able.

    Ingredients you'll need

    You can use any medium sized pasta for this Bechamel pasta bake, but Penne works and looks great. For the meat sauce, you can definitely play around with spices but I love the combination of Allspice and Cinnamon. And of course, we need the classic Bechamel ingredients of butter, flour and milk.

    Ingredients needed for bechamel pasta bake: butter, flour, milk, tomato sauce, ground beef, penne pasta, oil, onion, cinnamon, allspice, pepper

    How to make Macarona Bechamel

    Although this Bechamel pasta bake has a few components, it's really straight forward to make.

    Start by boiling the pasta in salted water until al dente, then make the meat sauce. To do this, finely dice the onion and cook it, then brown the ground beef. Add all the spices and tomato sauce and simmer until cooked through.

    Meat sauce in a black pan with a wooden spoon

    Next, prepare the Bechamel sauce. Melt butter in a deep pan, then slowly add in the flour and continuously whisk to create a roux. Cook the flour, whisking continuously for 3-4 minutes, then slowly add in room temperature milk (or milk warmed in the microwave for a few seconds). Continue whisking as you add in the milk then follow it by the chicken stock. Allow the sauce to thicken for about 5-7 minutes while whisking. Add in the seasoning and check that the sauce has thickened properly by coating the back of a spoon and running your finger through it - it should remain separated (see video below).

    Bechamel sauce in a silver pan with a whisk inside

    Next is the layering! Mix the drained pasta with a bit of the Bechamel sauce (about 1 cup). In a large deep casserole, add a spoonful of the Bechamel sauce, then add half of the pasta. Cover it with all of the meat mixture and smooth it out to an even layer.

    Add the second half of the pasta, then pour all of the remaining sauce on top. Make sure you have enough to cover the whole thing well (recipe should yield enough, just don't use too much for the pasta and the bottom of the casserole).

    Penne pasta in a pot being mixed in with bechamel sauce

    Time to bake it! Cover it with foil and bake it at 375 F for 45 minutes. Uncover it and broil it for 15 minutes to get some browning on the top (stay close by to avoid burning it). Allow it to cool on the counter for 30 minutes or so in order for it to set and be easier to cut into pieces.

    Pasta in a casserole covered in bechamel sauce, before baking

    Watch me make this Bechamel pasta bake!

    Tips for making the best Bechamel sauce

    I know some of you may be intimidated by the Bechamel sauce, so here are a few tips to keep in mind:

    • Use the right ratio of butter to flour. I typically go for a 1:1 ratio per the recipe and it never fails me!
    • Make sure that you cook the roux for 3-4 minutes to ensure it gets cooked and toasted well before adding in the milk. This will enhance the flavour
    • Whatever you do, just continue whisking through the whole process!
    • Use room temperature or warm milk. I have used cold milk before, and it works, it just takes more arm work to whisk it in. But warm milk generally combines more easily. You can just use a glass measuring jug and pop it into the microwave for a few seconds (the milk should not be really hot or boiling!)
    • The addition of chicken broth is completely optional (adds so much flavour) and you can substitute more milk for it if you don't have it
    • You can adjust the thickness of the sauce by adding more or less liquid. If you like a more "saucy" consistency, you can add a bit more milk (½ to 1 cup more). This recipe yields a "set" pasta slice but not too thick either
    A slice of Bechamel Pasta bake on a plate with a piece cut out using a fork

    Recipe notes for Macarona Bechamel

    I've seen versions of this dish being made with a layer of cheese on top. Although not the "authentic" way, I certainly don't say no to cheese. If you like it - add it! I don't add it because I think the Bechamel is decadent enough and has a really deep creamy flavour that gets lost if you add cheese (which is bolder in flavour).

    Also, some people add egg yolks to the Bechamel sauce. A few people have told me that it makes it more "silky" but I've tried it both ways and don't see the need to add it. But again - if you want to, you certainly can!

    Storage and freezer instructions

    Macarona Bechamel is perfect if you're looking for a make-ahead dish. You have two options here. You can assemble everything and refrigerate it the day before, then bake it before serving.

    Or, you can assemble everything and cover it well with Aluminium foil then freeze it. Before baking, allow it to thaw overnight in the fridge. Both methods will work great!

    I hope you try out this Bechamel pasta bake and let me know what you think by leaving a comment and a star rating! I love hearing from you guys!

    Bechamel Pasta bake served in a large casserole with one piece taken out using a spoon

    Other dishes you'll love

    • Egyptian Goulash
    • Easy Potato and Eggplant Moussaka
    • Mediterranean Eggplant Casserole
    • Maqluba

    If you tried these recipes, please consider leaving a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page - I'd love to hear from you! You can also hop on over to Instagram and say hello!

    A slice of Bechamel Pasta bake on a plate with a piece cut out using a fork

    Bechamel Pasta Bake (Macarona Bechamel)

    This comforting Bechamel Pasta Bake is so delicious and requires simple ingredients. Make the pasta and the meat sauce, but the magic behind this dish is the silky Bechamel sauce that gets poured on top. Delicious!
    5 from 21 votes
    Print Pin Rate
    Course: Mains
    Cuisine: middle eastern
    Keyword: Bechamel pasta, Macarona Bechamel
    Prep Time: 30 minutes
    Cook Time: 1 hour
    Servings: 6
    Author: Amina Al-Saigh

    Ingredients

    For the pasta:

    • 600 g Penne pasta
    • Water
    • Salt

    For the meat sauce:

    • 700 g lean ground beef
    • 1 tablespoon vegetable oil
    • 1 onion
    • 2 cups tomato sauce
    • 1.5 teaspoon allspice
    • 1 teaspoon cinnamon
    • ½ teaspoon black pepper

    For the Bechamel sauce:

    • 1 cup flour
    • 1 cup butter
    • 1 L milk
    • 1 chicken stock cube dissolved in 1 cup hot water or 1 cup chicken stock
    • ½ teaspoon salt
    • ¼ teaspoon black pepper

    Instructions

    • Preheat your oven to 375F
    • Start by boiling the pasta in salted water until al dente. Drain and set aside
    • For the meat sauce, finely dice the onion and cook in a pan with the vegetable oil, stirring occasionally until softened for about 5 minutes
    • Add the meat and break it up using a wooden spoon and cook until browned, for about 5-7 minutes
    • Add all the spices and the tomato sauce and simmer for 5 minutes. Set aside
    • Make the bechamel sauce by melting the butter over medium heat
    • Add the flour in a few tablespoons at a time and continue whisking as you do this to form a roux. Cook for 3-4 minutes as you continuously whisk
    • Warm the milk by heating in the microwave for a few seconds until its room temperature or slightly warmer (you don't need it to be hot). Cold milk works too but warm milk is easier to incorporate
    • Pour the milk in slowly while continuously whisking. The sauce may look lumpy but don't worry - keep pouring in the milk and whisking. If you feel your sauce is catching on the bottom of the pan, turn the heat down to medium low
    • When milk is finished, add in the chicken stock and continue to whisk for 4-5 minutes until the sauce thickens. Check by coating the back of a spoon and running your finger through it - it should stay separated
    • Mix the pasta with roughly 1 cup of the Bechamel sauce
    • In a deep, large casserole dish, add a tablespoon of Bechamel sauce and spread it around, then add half the pasta
    • Add all of the meat mixture on top and even out the layer, then add the remaining pasta
    • Cover with all of the Bechamel sauce and smooth it out - you should have enough sauce to cover the whole thing well
    • Cover the casserole with aluminium foil and bake at 375F for 45 mins. Uncover and broil for 15 minutes to brown the top
    • Allow the pasta to cool for 15-20 minutes to set, then cut into pieces and enjoy

    Video

    Notes

    • Chicken stock is optional. If you don't have it, just use more milk
    • For the Bechamel, use warm milk to make it easier to incorporate into the roux
    • You can layer this dish ahead of time, then either refrigerate and use the next day or freeze and thaw overnight in the fridge before baking
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      Comments

    1. Victoria says

      February 18, 2022 at 12:30 am

      My husband isn’t a fan of eggplant and I m not crazy about potatoes..moussaka with pasta! Perfect! Thank you for what will be a staple in our dinner rotation.

      Reply
      • Amina Al-Saigh says

        February 20, 2022 at 7:25 pm

        I'm so glad you found a dish that works for you both, Victoria! This is a yummy one!

        Reply
    2. Alvina says

      July 14, 2021 at 3:33 pm

      I found this recipe during Ramadan and let's just say I haven't looked at other pasta recipes again! The bechamel is phenomenal. Everyone is always surprised that there's no cheese in it. I've made this for my family and friends and it is ALWAYS a hit! May Allah grant you more barakah in all your endeavours 🙂

      Reply
    3. Bushra says

      June 08, 2021 at 2:01 am

      Hello, by 1 L milk you mean you 1 liter milk?

      Reply
      • Amina says

        June 08, 2021 at 3:43 am

        Yes that's correct!

        Reply
    4. Mahfoudha says

      April 21, 2021 at 6:56 am

      Thanks amina for the information. God bless you

      Reply
    5. SidrEmm says

      January 21, 2021 at 2:33 am

      Hi! Bu tomato sauce do you mean tomato puree or pasta/marinara sauce? Where i live we dont get tomato sauce but ketchup !
      Also can we use lasagna strips instead?

      Reply
    6. Rayane says

      January 19, 2021 at 2:46 am

      I tried this recipe a few days ago and it was absolutely phenomenal. Thank you!

      Reply
    7. Rabab says

      January 07, 2021 at 11:20 pm

      5 stars
      I had my niece and nephew coming over for dinner. I was deciding what to cook and I saw Amina's stories on instagram, I knew this was the dish I wanted to try. It came out soo delicious!! They all LOVED it!! The only thing I slightly changed was cooking the meat sauce- I added some garlic (my pakistaniness to add garlic to everything). Thanks for sharing this!

      Reply
      • Amina says

        January 10, 2021 at 1:38 am

        Thanks so much for the feedback Rabab! Glad they enjoyed it! I absolutely love the garlic addition to the meat sauce - so yum!! Appreciate the review 🙂

        Reply
    8. Heba says

      January 05, 2021 at 4:28 am

      5 stars
      One of my favourite recipes!!! Super delicious, thank you for sharing!

      Reply
    9. koko says

      January 05, 2021 at 3:39 am

      This dish is my husband's favourite and such an easy one! I often find myself going through Amina's blog the night before to decide what to cook the next day, and she always has the best ideas. This was one of them! bravo!

      Reply
    10. Sarra says

      January 04, 2021 at 8:29 pm

      5 stars
      So delicious and comforting, thank you!

      Reply
    11. sarah says

      January 04, 2021 at 3:01 pm

      5 stars
      This is one of my top five favourite Middle eastern recipes. I've never put the bechamel sauce on all of the pasta before, normally I just add the pasta, meat sauce, then bechamel, I'm going to have to give this method a try next time.

      Reply
    12. sam says

      January 03, 2021 at 5:33 am

      5 stars
      Tried this recipe and it was delicious - thank you for sharing it

      Reply
    13. OT says

      January 01, 2021 at 5:43 am

      5 stars
      Easy to make and tastes great, thanks !!

      Reply

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    ABOUT ME

    Hi friend! I'm Amina, a wife and busy mother of two. And I know you're super busy too. I'm here to help you figure out dinner for your family with my easy, quick, and Middle Eastern inspired recipes. Hope you enjoy your stay - and please - have a look around and get in touch!

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