Bechamel Macaroni

Bechamel Macaroni holds a special place in my heart, reminding me of Ramadan and special gatherings with family and friends. This rich and creamy Egyptian-inspired pasta dish is a proper comfort food, layered with flavours and textures that create a symphony in your mouth. The meat sauce, infused with aromatic spices and herbs, is perfectly balanced by the silky bechamel sauce. I’ve always cherished the moments spent in the kitchen, preparing this dish with my loved ones, and the satisfied smiles around the dinner table as everyone savours every bite.

Growing up, I watched my grandmother meticulously prepare Macaroni Bil Bechamel for special occasions, and now, as an adult, I’ve inherited their passion for making this dish. I hope you enjoy making and sharing this delightful dish with your family and friends as much as I have.

Basic Ingredients for Bechamel Macaroni

• Penne Pasta: A type of short, tubular pasta with ridges that hold sauces well. It serves as the base for Macaroni Bil Bechamel and provides texture and substance to the dish.
• Minced Beef: A key ingredient in the meat sauce that adds a rich and savoury flavour. Ground beef is cooked with various vegetables, herbs, and spices to create a flavorful sauce.
• Carrots, Celery, and Onion: Vegetables that are sautéed with the minced beef, adding texture, flavour, and nutrients to the meat sauce.
• Tomato Paste and Chopped Tomatoes: These ingredients contribute to the body and tanginess of the meat sauce, creating a balanced flavour profile.
• Aromatic Herbs and Spices: Combining dried oregano, basil, thyme, and other spices such as cinnamon, bay leaf, and garlic adds depth and complexity to the meat sauce.
• Bechamel Sauce: A creamy white sauce made from butter, flour, and milk. It is seasoned with salt, white pepper, and a pinch of nutmeg, giving the dish a velvety and rich taste.
• Cheese: Grated mozzarella cheese is sprinkled on top of the assembled pasta before baking, resulting in a golden and delicious crust. For variation, I sometimes add Emmenthal or Gouda to elevate the flavours.
• Olive Oil: Used for sautéing vegetables and meat, it adds a subtle richness and flavour to the dish.

PREPARATION TIPS for Bechamel Macaroni

• Make sure not to overcook the pasta, as it will continue to cook in the oven. Aim for al dente texture.
• Cook the roux until it turns slightly brown to avoid a floury taste in the bechamel sauce.
• When making the bechamel sauce, whisk continuously to prevent lumps and ensure a smooth texture.

SERVING TIPS for Bechamel Macaroni

• Allow the baked Macaroni Bil Bechamel to rest for 5-10 minutes before cutting and serving to help it set.
• You can serve this dish with a simple green salad to add some freshness and balance out the richness of the pasta.

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Bechamel Macaroni

Prep Time 20 minutes

Cook Time 1 hour 20 minutes

Servings 8 servings

Ingredients

Meat Sauce

• 500 g minced beef
• 1 cupcarrots, finely minced
• 1 cup cucumber, finely chopped
• 1 onion
• 3 cloves garlic, finely minced
• 2 tbsp olive oil
• 1 pc cinnamon stick
• 1 pc bay leaf
• 1 tsp salt
• ½ tsp black pepper
• 2 cups chopped tomato
• ½ cup tomato paste
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1 tbsp dried thyme
• 2-3 cups water

Bechamel

• 5 tbsp flour
• 5 tbsp all-purspose flour
• 5-6 cups whole milk
• 4 tsp salt
• ½ tsp white pepper powder
• Pinch of nutmeg

Pasta

• 600 g penne pasta
• 2 tsp salt

Instructions

• For the meat sauce, in a medium-sized pot, saute the onions, carrots and cucumber with a couple of tablespoons of vegetable oil until translucent. Add the bay leaf, cinnamon stick and  garlic and saute until fragrant. Add the ground beef. Once the meat has browned add the tomato paste, salt, pepper, chopped tomatoes, and water once the meat has browned. Season with dried oregano, dried basil, and dried thyme; mix and bring the mixture to a boil on high heat, then cover the pot and leave to simmer on low heat for about 25 minutes until the sauce thickens. Once done, remove the cinnamon stick and bay leaf.
• Melt the butter in a separate pot on medium-low heat to make the bechamel sauce. Mixin the flour to make the roux.  Continue mixing the roux until it has turned slightly golden brown ItIs important to brown the roux to remove the floury flavour from your bechamel sauce. Add the milk and continue mixing to avoid any clumps and to avoid anything from sticking to the base. If the sauce is too thick, add more milk—season with salt, white pepper powder and nutmeg. Remove from heat and keep aside.
• To prepare the pasta, bring a large pot of water seasoned with salt to a boil.  Cook the pasta according to the package instructions.  Please make sure not to overcook, pasta should be al-dente as it will cook further once baked.Mix well in the pasta sauce.
• Preheat the oven to 180 degrees Celsius.
• Place the pasta mixture on a baking sheet. Finally, layer the bechamel sauce on top, make sure to evenly spread and top it with the grated mozzarella cheese.
• Bake in the oven for 25 to 30 minutes, until it has a beautiful golden-brown top.

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