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

    Bechamel Pasta Bake (Macarona Bechamel)

    4.95 from 37 votes
    December 25, 2020 (last updated September 18, 2023) by Amina Al-Saigh

    Jump to Recipe Jump to Video Print Recipe

    This post may contain affiliate links.

    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 Egyptian 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.

    Now this recipe is amongst a collection of other Egyptian recipes I truly treasure, like Koshari, which is the ultimate comfort food, as well as molokhia (the most famous middle eastern stew) served with a bowl of Egyptian rice. Egyptian cuisine is delicious, so give this recipe a try!

    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 Egyptian dishes you'll love:

    • Cooked rice and lentils with macaroni, spiced chickpeas, fried onions and tomato sauce on top on a white platter with a green towel at the side and a serving spoon, a bowl of tomato sauce and a bowl of dukkah on a light coloured background
      Authentic Koshari (Egyptian Rice, Lentils & Pasta)
    • Molokhia in a white bowl with a metal spoon on a woven mat with a bowl of rice in a beige bowl and a green plate with cooked chicken on a pink tiled background
      Authentic Molokhia (Mulukhiya)
    • Egyptian goulash in a pan with one piece cut out
      Egyptian Goulash (Phyllo meat pie)
    • Egyptian rice with vermicelli with sliced red onions and cilantro on top with a fork beside it on a woven background and a bowl of spinach and a bowl of cilantro on a pink tiled background
      Fluffy Egyptian Rice (Medium Grain Rice)

    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!
    4.95 from 37 votes
    Print Pin Rate
    Course: Mains
    Cuisine: middle eastern
    Keyword: Bechamel pasta, Macarona Bechamel
    Prep Time: 30 minutes minutes
    Cook Time: 1 hour 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. Mai says

      August 16, 2023 at 4:41 pm

      5 stars
      This recipe is a keeper. My kids who are usually picky regarding any food with white sauce LOVED it and they keep asking me to make it. I think we made it a couple of times and I always make sure to cook more and freeze for when I need a quick dinner for them. I totally forgot to review/rate this recipe, but anyone looking for a bechamel pasta recipe should use yours, it's not too heavy where you can't finish your plate, just the right amount of ingredients.

      Reply
      • Amina Al-Saigh says

        August 17, 2023 at 2:46 am

        Thank you so much for the lovely feedback Mai! Truly happy you and the kids all enjoyed it! 🙂

        Reply
    2. Mayar says

      June 27, 2023 at 6:03 am

      Hi Amina,

      Do you use salted or unsalted butter to make the Bechamel sauce?

      Thanks! 🙂

      Reply
      • Amina Al-Saigh says

        July 04, 2023 at 10:41 pm

        I typically use unsalted, but salted works too. Just make sure you taste it before you add the salt!

        Reply
    3. Hanouda says

      April 02, 2023 at 8:39 pm

      5 stars
      As an egyptian I make this all the time but the bechamel is always a nightmare to make until I followed your recipe! Spot on and came out perfect! Thank you 😊

      Reply
      • Amina Al-Saigh says

        April 13, 2023 at 4:57 am

        Woohoo! So glad this is a reliable recipe for you 🙂 Love this one!

        Reply
    4. Sarah says

      March 06, 2023 at 5:56 pm

      5 stars
      I have made this twice so far, it's soo good and great for a gathering! Everyone who tried it loved it. Thank you so much Amina for your great recipes!!

      Reply
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