MACARONA BÉCHAMEL

ByAissatou C
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If you ask me to choose between this and mac and cheese, I’m picking macarona béchamel every single time. It’s one of my favorite pasta bakes, made with pasta, a flavorful tomato meat sauce, silky béchamel, and plenty of cheese. The béchamel gives the dish a creamy, comforting richness that feels so familiar and is what I love most about it. Baked until golden and bubbly, it’s the kind of meal that’s perfect for sharing with family and guaranteed to have everyone going back for seconds.

INGREDIENTS YOU’LL NEED

  • Pasta: I use mini penne, but traditional penne works beautifully as well. The tube shape helps hold onto the sauce and creates the perfect bite.
  • Ground beef: I recommend using 80/20 ground beef for the meat sauce. The extra fat adds flavor and keeps the filling rich and tender, especially after baking.
  • Aromatics: Onion, garlic, and tomato paste build the base of flavor for the sauce.
  • Spices and herbs: A warm blend of oregano, thyme, paprika, allspice, cinnamon, and other seasonings gives the meat sauce its depth. Feel free to tweak this to your liking.
  • Béchamel: Made with butter, flour, and milk, this creamy sauce is what makes this dish so comforting.
  • Mozzarella cheese: I use a block of low-moisture whole milk mozzarella and grate it fresh for the best melt and flavor. You won’t necessarily need the entire 8 oz block — add as much as your heart tells you

TIPS

  • Cook the pasta just until al dente since it will continue cooking in the oven.
  • Use warm milk for the béchamel: Warming the milk before adding it to the roux helps the sauce come together more smoothly and thicken faster. Add the milk gradually while whisking to create a creamy, lump-free sauce.
  • Let the macarona béchamel rest for 10–15 minutes after baking. This allows the layers to set and makes it easier to serve.
  • Don’t skip the broiling step at the end — it gives the cheese that beautiful golden finish.

Et Voilà… Bon Appétit !

macarona bechamel
macarona bechamel
macarona bechamel
macarona bechamel

MACARONA BÉCHAMEL

A comforting Egyptian pasta bake layered with flavorful tomato meat sauce, silky béchamel, and melted cheese, baked until golden and bubbly.
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Ingredients
  

Meat Sauce
  • 1 lb ground beef
  • ½ onion, finely diced
  • 1 tbsp tomato paste
  • 4 garlic cloves, minced
  • 15 oz tomato sauce
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ tsp onion powder
  • ¼ tsp allspice
  • ½ tsp dried oregano
  • ¼ tsp dried thyme
  • ⅛ tsp ground cinnamon
  • ½ tsp paprika
  • 1 bay leaf, optional
Béchamel
  • 5 tbsp unsalted butter
  • 6 tbsp all-purpose flour
  • 5 cups whole milk, warmed
  • Salt and black pepper, to taste
For Assembly
  • 16 oz mini penne, cooked al dente
  • Shredded mozzarella cheese

Method
 

Make the Meat Sauce
  1. Heat a large skillet over medium heat. Add the diced onion and tomato paste and cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
  2. Add the minced garlic and cook for 1 minute, until fragrant.
  3. Push the onion mixture to one side of the pan and add the ground beef. Let it brown undisturbed for a few minutes before breaking it apart.
  4. Once the beef is fully browned, stir in the salt, pepper, onion powder, allspice, oregano, thyme, cinnamon, paprika, and bay leaf (if using).
  5. Pour in the tomato sauce and stir until well combined. Add the bay leaf (if using), then reduce the heat to low. Cover and simmer for 15–20 minutes, or until the sauce has thickened and most of the excess liquid has evaporated.
  6. Taste and adjust the seasoning as needed. Remove the bay leaf before assembling.
Make the Béchamel
  1. Melt the butter in a saucepan over medium heat.
  2. Whisk in the flour and cook for about 2 minutes, stirring constantly, to remove the raw flour taste.
  3. Gradually add the warm milk, one ladle at a time, whisking until completely smooth before adding the next. Continue until all the milk has been incorporated.
  4. Cook, stirring constantly, until the sauce is smooth and thick enough to coat the back of a spoon. When you run your finger through the sauce, the line should remain clear. Season with salt and black pepper to taste.
Assemble
  1. Stir about a quarter of the béchamel into the cooked pasta until evenly coated.
  2. Spread a thin layer of béchamel over the bottom of a baking dish.
  3. Add 1/4 of the pasta, followed by all of the meat sauce.
  4. Spoon another quarter of the béchamel over the meat sauce and sprinkle with a layer of shredded mozzarella.
  5. Top with the remaining pasta, then pour the remaining béchamel evenly over the surface.
  6. Finish with a generous layer of shredded mozzarella.
Bake
  1. Bake at 375°F (190°C) for 15–20 minutes, then switch to broil for 1–2 minutes, or until the cheese is melted, bubbly, and golden. Watch closely during broiling to prevent burning.
  2. Let the macarona béchamel rest for 10–15 minutes before slicing and serving. This helps the layers set and makes it much easier to serve.

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