Egyptian Béchamel Pasta

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EGYPTIAN MACARONA BÉCHAMEL | BÉCHAMEL PASTA

Yield 8

Cook time

1 Hour

Bake Time

30 Min

Total time

1 H & 30 M

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

For the Béchamel Sauce:

• 8 tablespoons clarified butter
• 1 cup flour
• 10 cups milk
• ground nutmeg
• sea salt
• black pepper

For the Lahma Filling:

• 24 ounces penne pasta
• olive oil
• 2 small yellow onions
• 8 garlic cloves
• 2 pounds 80% lean ground beef
• ground coriander
• sea salt
• black pepper
• ¼ cup tomato sauce

For the Pasta:

• 24 ounces penne pasta

Instructions

Prepare the Béchamel Sauce:

1. Melt 8 tablespoons clarified butter in a large saucepan over medium heat.
2. Whisk in 1 cup flour until a smooth roux forms.
3. Pour in 10 cups milk gradually while whisking continuously to prevent lumps.
4. Season with ground nutmeg, sea salt, and black pepper.
5. Cook the sauce for about 30 minutes, whisking frequently, until thick, creamy, and velvety.

Preparing the Lahma Filling:

1. Heat a drizzle of olive oil in a large skillet over medium heat.
2. Sauté 2 finely chopped small yellow onions until softened.
3. Add 8 minced garlic cloves and cook until fragrant.
4. Add 2 pounds 80% lean ground beef and break it apart as it cooks.
5. Season with ground coriander, sea salt, and black pepper.
6. Cook until the beef is fully browned.
7. Drain any excess fat from the skillet.
8. Stir in ¼ cup tomato sauce until evenly combined.

Cook the Pasta:

1. Bring a large pot of water to a boil.
2. Season the water with a generous pinch of sea salt.
3. Add 24 ounces penne pasta and stir to prevent sticking.
4. Cook for 10–12 minutes, or until al dente.
5. Drain the pasta and set aside.

Assemble the Béchamel Pasta and Bake:

1. Spread a layer of béchamel sauce across the bottom of a baking dish.
2. Layer half of the cooked penne pasta over the sauce.
3. Spread the seasoned lahma mixture evenly over the pasta.
4. Top with the remaining half of the cooked penne pasta.
5. Pour the remaining béchamel sauce evenly over the top.
6. Bake in the oven at 400°F for about 25 minutes.
7. Switch the oven to broil and cook for 1–4 minutes, or until the top becomes golden brown.

Serve:

1. Allow the baked pasta to rest for 15 minutes before serving, giving the béchamel sauce time to cool and thicken so it acts as a binder that helps the layers hold together for cleaner slices.

Notes

Serving Immediately vs. Letting It Rest:

Egyptian béchamel pasta can be enjoyed at any stage after baking, but the texture will change depending on how long it rests. If served immediately after baking, the béchamel sauce will still be very hot and loose. The flavors will be just as delicious, but the slices may not hold their shape when served, resulting in a creamier, more casserole-like presentation.

For cleaner, picture-perfect slices, allow the pasta to rest for at least 15 minutes before serving. Many food photographers and recipe creators even let it cool completely before cutting into it. As the béchamel cools, it naturally thickens and becomes firmer, acting as a binder that holds the layers together. The cooler the sauce becomes, the more defined and structured each slice will appear, making it ideal for that classic Instagram-worthy presentation.

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