Egyptian Macarona Béchamel | Béchamel Pasta

Egyptian Macarona Béchamel | Béchamel Pasta

Egyptian béchamel pasta, or "macarona béchamel," is a rich and comforting dish made with layers of creamy béchamel sauce, seasoned ground beef, and tender penne pasta. This baked casserole-style meal is a popular choice for family gatherings and celebrations in Egypt. The creamy béchamel sauce binds the layers together, creating a decadent and satisfying dish. Perfect for both casual dinners and special occasions, Egyptian béchamel pasta is a hearty meal that everyone will love.

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Ingredients

(Seasonings should be added to taste.)

For the Béchamel Sauce:

• 8 tablespoons unsalted butter

• 1 cup flour

• 10 cups milk

• ground nutmeg

• sea salt

• black pepper

For the Meat Filling:

• 24 ounces penne pasta

• olive oil (for sautéing)

• 2 small yellow onions, finely chopped

• 8 garlic cloves, minced

• 2 pounds 80% lean ground beef

• ground coriander

• sea salt

• black pepper

• ¼ cup tomato sauce

All Other Ingredients:

• 24 ounces penne pasta

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Instructions

Preparing the Béchamel Sauce

Start this recipe by melting butter in a large saucepan over medium heat, then adding the flour. Whisk the mixture thoroughly to create a smooth roux. Gradually add the milk while continuing to whisk to prevent clumps from forming. Season the sauce with ground nutmeg, sea salt, and black pepper. Continue whisking frequently as the sauce cooks for about 30 minutes. The béchamel sauce is ready when it thickens to a creamy, velvety consistency.

Preparing the Meat Filling

While the béchamel sauce is cooking, prepare the meat filling. Begin by frying diced yellow onions and minced garlic in olive oil until fragrant. Add the ground beef to the pan, breaking it up as it cooks. Season the meat with ground coriander, sea salt, and black pepper. Once the beef is browned, remove it from the heat and drain any excess fat. Mix in the tomato sauce to complete the flavorful filling.

Cooking the Pasta

As the meat is being prepared, cook the penne pasta. Bring a large pot of water to a boil and add a generous pinch of sea salt. Add the pasta to the boiling water and stir to prevent sticking. Cook the pasta for 10-12 minutes or until al dente, then drain and set it aside.

Assembling the Béchamel Pasta

To assemble, spread a layer of béchamel sauce across the bottom of a baking dish. Add half of the cooked penne pasta on top of the sauce, followed by the seasoned ground beef as the next layer. Add the remaining half of the pasta, and then pour the rest of the béchamel sauce evenly over the top.

Baking the Béchamel Pasta

Bake the assembled dish in a preheated oven at 400°F for about 25 minutes. Once baked, switch the oven to broil mode for 1-4 minutes to give the top layer a golden, slightly crispy finish.

Serving Tips

When serving Egyptian béchamel pasta, allow it to rest and cool slightly. This helps the béchamel sauce thicken, holding the slices together beautifully for a picture-perfect presentation. Enjoy this creamy, layered dish as a comforting and hearty meal.