Macarona béchamel

Macarona béchamel

1 h
Embrace the comforting flavours of macarona béchamel, an Egyptian classic perfect for family meals and special occasions. The dish features layers of macaroni pasta with a spiced meat sauce and creamy béchamel. It is a flavourful and deeply satisfying meal that is bound to become a favourite at your dinner table. To add the final touch, sprinkle mozzarella cheese on top for a bubbly, cheesy finish.
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Instructions

  • Cook the pasta according to the package instructions (usually about 10–12 minutes). Drain and set aside.
Meat sauce
  • Place a pot over high heat and add olive oil and onions. Sauté the onions for 1 minute, then add the minced garlic. Stir the sautéed ingredients, then add the minced beef. Cook the beef until it is completely browned and cooked through.
  • Add tomato paste and cook for another minute. Season with salt, pepper, cinnamon, allspice, and herbs, if using.
  • Add water and bring the sauce to a boil. Once boiled, reduce the heat to low and simmer for 20 minutes.
Béchamel sauce
  • Start on the béchamel sauce while the sauce is simmering.
  • Mix cooking cream, milk, nutmeg, garlic powder, salt, and pepper in a bowl.
  • Melt butter in a pot, add flour, and cook for 2–3 minutes over medium heat to create a roux.
  • Remove the pot from the heat. Gradually add the cream mixture to the roux while whisking until it is fully combined and there are no lumps visible.
  • Return the pot to the heat and cook the sauce while stirring over medium-high heat until it starts to bubble and thickens. You know your sauce is ready when it coats the back of a spoon.
Assemble the dish
  • Preheat the oven to 200 °C.
  • Add 2–3 tablespoons of the béchamel sauce to a baking dish. Then, add half the cooked pasta.
  • Add meat sauce and press it evenly over the pasta.
  • Divide half the béchamel sauce over the pasta, then add half of the shredded creamy mozzarella cheese.
  • Add the remaining half of the pasta to the cheese layer, then finish with the remaining béchamel sauce.
  • Cover with foil and bake for 25 minutes.
  • Remove the foil, add the remaining half of the cheese, and return the dish to the oven until the cheese is melted and golden.
  • Remove from the oven and let it rest uncovered for 15 minutes before serving.
Enjoy!

FAQ: Questions about macarona béchamel

Our questions and answers will guide you towards making a delicious macarona béchamel.

Can I make macarona béchamel ahead of time?
Yes, you can assemble the dish ahead of time and refrigerate it. Assemble it as you normally would, cover it tightly with cling film or aluminium foil and store it in the fridge for up to 24 hours before baking. When ready to bake, add an extra 10–15 minutes to the baking time to ensure it heats through.
What is the best way to store and reheat macarona béchamel leftovers?
To store your leftovers, let the dish cool to room temperature, then transfer it into an airtight container. This will keep it fresh in the fridge for up to 3–4 days. You can also freeze the leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. Reheat leftovers in the oven to retain the best texture and flavour. Preheat the oven to 175 °C, place the leftovers in an oven-safe container, add a splash of milk or cream, cover with foil, and bake for 20–25 minutes. Remove the foil for the last few minutes to achieve a golden top. You can also reheat on the stovetop by adding some milk or cream and heating over medium-low, stirring occasionally. For a quicker option, microwave individual portions with a splash of milk or cream, cover the microwave-safe bowl or dish, and heat on medium power in 1-minute intervals, stirring in between.
Can I use pre-made béchamel sauce?
Yes, you can use a store-bought béchamel sauce to save time. Just make sure to season it well according to your taste.

Ingredients

Elbow macaroni pasta
500 g
Meat sauce
Onions, diced (about 40 g)
¼ cup
Olive oil
2 tbsp
Garlic cloves, minced
2
Beef mince
500 g
Tomato paste
2 tbsp
Sugar
½ tsp
Cinnamon
½ tsp
Allspice
½ tsp
Mixed italian herbs (optional)
1 tsp
Water (about 340 ml)
1½ cup
Salt, to taste
Pepper, to taste
Béchamel sauce
Arla® LactoFREE Slightly Salted Spreadable
5 tbsp
Flour
5 tbsp
Cooking cream
2 cups
Milk
3 cups
Garlic powder
1 tsp
Nutmeg
½ tsp
Shredded creamy mozzarella cheese
2 cups
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Tips: Perfect your macarona béchamel

Learn the secrets to making an exceptional macarona béchamel with these straightforward tips.

Make a smooth roux

Make the best smooth roux to create a good base for the béchamel. To avoid burning, cook the roux over medium heat, stirring constantly. It is important to ensure the flour is cooked long enough to eliminate any raw taste. When adding liquid, use room temperature or warm liquid and add it gradually while whisking constantly to avoid lumps.

Achieve the right pasta texture

Cook the pasta just under the al dente stage the package recommends. If the instructions say 10–11 minutes, cook for 9 minutes to avoid the pasta getting soft pasta in the oven. Also, make sure the sauce coats the pasta even better by mixing it with some of the warm or room temperature béchamel sauce.

Use white pepper in the béchamel sauce

For a smooth and visually appealing béchamel sauce, use white pepper instead of black pepper. It blends seamlessly into the sauce, maintaining its creamy appearance without specks. It adds a subtle, earthy heat and a slightly fermented, complex flavour that enhances the sauce without overpowering it.

Get a beautifully golden crust

To get that perfect golden-brown finish, bake the dish without a cover. If it does not get brown or crusty enough, turn up the heat for a few minutes until it bubbles nicely and gets dark brown spots. Watch the oven closely as it finishes baking to prevent the top from burning.

Discover our delicious recipe for macarona béchamel

Make the perfect comfort food with this Egyptian macarona recipe, a dish that offers a rich journey of flavours in every layer. It consists of al dente pasta and spiced meat sauce with distinctive Middle Eastern flavours, topped with homemade béchamel sauce and a luscious layer of gooey mozzarella cheese. It is an easy and irresistible dish with creamy textures, small macaroni pasta, and warm spices.

Try some other pasta bake recipes, such as our carbonara pasta bake or cheesy chicken pasta bake, or go with a different version of this recipe with a creamy ricotta and spinach lasagne or cottage cheese lasagne with carrots.

Savoury bolognese sauce with aromatic herbs and spices

Our macarona béchamel features a savoury bolognese as its foundation, providing a rich and satisfying meat filling. This is no ordinary meat sauce; it is infused with a blend of Middle Eastern spices, including cinnamon, nutmeg, and allspice, creating a deep, distinct flavour that makes it stand out. The beef is simmered with onions and garlic until tender, allowing these warm, aromatic spices to permeate every bite. As it cooks, the robust flavours and delightful aromas fill the kitchen, making the wait almost unbearable. The combination of this richly spiced meat and tomato sauce with the creamy béchamel celebrates traditional Egyptian cooking. This dish delivers a rich and satisfying culinary experience that will transport you to the heart of Egypt.

Coated in layers of rich and creamy béchamel sauce

The elbow macaroni pasta is mixed with rich and creamy béchamel sauce and cheese. The homemade béchamel is cooked to a perfect, slightly thick, and creamy consistency, providing a luxurious texture that is perfect between the layers of meat sauce and shredded mozzarella. Topping it with a bubbly, golden layer of mozzarella adds a delightful cheesiness and a slight crispiness on top as it bakes. The silky béchamel sauce and the melted cheese create a comforting and decadent dish.

A blend of Egyptian, Greek, and Italian origins

Macarona béchamel is a beloved comfort food in Egypt, often made for family gatherings and special occasions. It is a good example of the rich tapestry of Mediterranean culinary traditions, sharing similarities with Greek pastitsio and Italian lasagne, which reflects the interconnected culinary traditions around the Mediterranean.

Egyptian macarona béchamel stands out for its distinctive spice blend in the meat sauce. Spices such as cinnamon, nutmeg, and allspice are used, giving the dish a warm and aromatic profile that sets it apart from its Greek and Italian counterparts. These spices infuse the meat sauce with a rich, complex flavour that is both comforting and exotic, offering a Middle Eastern twist to the familiar layers of pasta, meat, and béchamel sauce.

Add a personal touch

While elbow macaroni is the traditional choice for macarona béchamel, feel free to experiment with different pasta shapes. Penne pasta, shells, fusilli, and rigatoni are excellent alternatives as they hold on to the sauce beautifully.

To enrich the flavour of your béchamel sauce, infuse the milk with aromatic bay leaves, onion, and cloves. Simply simmer the milk with these aromatics and then strain it to get a smooth, flavourful base. This subtle infusion adds a complex depth without overwhelming the creamy texture. You can also add a pinch of nutmeg to add warmth, while paprika can introduce a smoky note, and a dash of cayenne can bring a subtle heat.

Mix in various types of cheese to enhance the cheesy top layer. Cheddar, Gruyere, or Parmesan can add a richer flavour, making the dish even more irresistible.

For a fresh twist, incorporate diced tomatoes into the meat or sprinkle fresh parsley on top. The tomatoes add a hint of acidity that balances the richness of the sauce, while the parsley offers a colourful, refreshing finish.

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