Egypt: Macaroni Bechemel

Macaroni Bechamel, is a popular and beloved dish in Egyptian cuisine. It is a comforting and hearty baked pasta dish consisting of layers of macaroni pasta, a rich meat sauce, and a creamy bechamel sauce.

The dish begins with cooking the macaroni pasta until al dente, and then it is layered in a baking dish. The meat sauce, traditionally made with ground beef or lamb, is seasoned with aromatic spices such as cinnamon, nutmeg, and black pepper. Onions, garlic, and tomato sauce are also commonly used in the meat sauce, which adds depth of flavour.

The meat sauce is then layered over the macaroni, followed by a generous topping of creamy bechamel sauce. Bechamel sauce is a classic French white sauce made with butter, flour, and milk. It is cooked to a thick and velvety consistency and seasoned with salt, pepper, and sometimes a pinch of nutmeg.

Once the layers are assembled, the macaroni bechamel dish is baked in the oven until it develops a golden crust on top. The baking process allows the flavours to meld together and creates a satisfying texture contrast between the tender pasta, savoury meat sauce, and creamy bechamel.

Egyptian Macarona Bechamel is often served as a main course and is enjoyed by families during gatherings and special occasions. It is a comforting and indulgent dish that showcases the fusion of French and Egyptian culinary influences.

The dish has become a staple in Egyptian cuisine, loved for its rich flavours, creamy texture, and the comforting feeling it brings when shared with loved ones.

To start this dish you want to boil your pasta in boiling salted water and cook until its al dente (Follow the instructions from the pasta)

• 500g Penne pasta
• boiling Water
• Salt

Preheat your oven to 375F (190C).

In a large pan, heat the vegetable oil over medium heat. Add the diced onion and cook until softened, stirring occasionally for about 5 minutes.

Then you want to Add your Minced beef and break it up using a wooden spoon. Cook until browned for about 5-7 minutes.

Then add 1 tsp of salt to bring out the flavours of the beef

• 500g Minced beef (I used a lean option)
• 1 onion – Diced
• 2 tsp salt

Next add the spices listed below along with chopped tomatoes and tomato puree. Stir the beef well and let it simmer on medium heat for 10 minutes and then set aside to cool.

• 1.5 teaspoon allspice
• 1 teaspoon cinnamon
• ½  Nutmeg
• 1 tsp Thyme
• ½ teaspoon black pepper

Now we can move on to the bechemel sauce.

To make the bechemel sauce melt butter over medium heat in a pan.

Add the all-purpose flour in a few tablespoons at a time, whisking continuously to form a roux. Cook for 3-4 minutes, whisking constantly. You will achieve a some what clumpy mixture. Dont worry as we will loosen this with some milk.

• 1 cup flour
• 3/4 stick of 250g butter

Next you want to add room temperature milk. Slowly pour the milk into the pan while whisking continuously. If the sauce looks lumpy, don’t worry, just keep whisking.

Add the chicken stock and continue whisking for 4-5 minutes until the sauce thickens. Season with salt and pepper to taste.

In a large mixing bowl. Mix the pasta with 1 cup of bechemel sauce, ensuring that all of the pasta is fully coated in the sauce.

Now in a deep glass or ceramic casserole dish add a table spoon of bechemel sauce and spread it around.

Then add half of the pasta and spread it so its evenly spread.

Tip: you can use a spatula or anything with a rubber flat utensil to spread.

Add all of the meat mixture on top and even out the layer by spreading it out using a spatula.

Next add the rest of the pasta mix and spread it ensuring you have an even surface throughout.

Cover with all of the bechamel sauce and smooth it out. Make sure the entire dish is covered well.

Note: People tend to add a layer of cheese on top but i didnt in this recipe! please feel free to add a layer of cheese if you desire.

Now bake this at 375F (190C) for 40 minutes.

You then want to Switch it to the Broil mode of the oven and then put this closer to the top so the top of the macaroni bechemel can turn golden brown.

Finally, allow the pasta to cool for 15-20 minutes to set, then cut into pieces and ENJOY!