Egyptian macarona bechamel is comfort food made for sharing: penne pasta, a savoury beef and tomato sauce, and a generous topping of creamy béchamel. In my version, the pasta and meat sauce are mixed together, with mozzarella tucked beneath the béchamel. (Because mmmm… cheese.)
Recipe Summary: Macarona Bechamel
- ✅ Recipe Name: Egyptian Macarona Bechamel
- 🧑🍳Equipment Needed: Large pot, frying pan, saucepan, whisk and a deep baking dish.
- 🕒 Ready In: 1 hour 5 minutes, including 40 minutes of baking.
- 👪 Serves: 8
- 🍽 Calories: 835 calories per serving
- 🥣 Main Ingredients: Penne pasta, ground beef, crushed tomatoes, mozzarella, milk, butter and flour.
- 📖 Dietary Info: Make-a-head-friendly; Halal when made with suitable beef and cheese; contains wheat and dairy.
- ⭐ Why You’ll Love It: Creamy béchamel, savoury meat sauce and mozzarella tucked underneath-Egyptian comfort food made for sharing! You can assemble it earlier in the day, too.
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What is Macarona Bechamel
Macarona bechamel (مكرونة بشاميل) is a much-loved Egyptian pasta bake made with pasta, a savoury minced meat sauce and a generous topping of béchamel. My Egyptian foodie friends describe it as somewhere between beef lasagna and Greek pastitsio. In other words, excellent comfort-food territory.
I first tried macarona bechamel when I was ten-years-old, during my first sleepover. My friend's mum found me hiding from the monsters in his bedroom (very real, thank you), kept me company and fed me her homemade pasta bake. There’s nothing quite like comfort food, served with a little kindness.
Some versions include cheese, while others leave it out. Mine has mozzarella beneath the béchamel for a little extra cheesy goodness. Whether cheese belongs in your macarona bechamel depends very much on whose kitchen you're in!
You may see it called macaroni bechamel on English-language websites, likely because macaroni is a more familiar word. The Egyptian name is macarona bechamel, and penne-not elbow macaroni-is the usual pasta choice.
Key Ingredients
- Penne pasta: The tubes hold onto the meat sauce, so you get plenty of sauce with each bite.
- Canned or crushed tomatoes: Add a little tang to balance the rich béchamel and cheese.
- Butter, flour and milk: Butter and milk make the béchamel rich and creamy, while flour gives it that thick, spoonable texture.
- Thyme and nutmeg: Thyme gives the meat sauce a herby flavour, while nutmeg adds a little warmth to the béchamel.
- Mozzarella: Adds a soft, stretchy layer of cheese without taking over the other flavours.
Pasta and mince make a pretty dependable dinner team. My Turkish pasta with ground beef and garlic yoghurt is another favourite built around that pairing.
Variations
- Use a different pasta: Rigatoni is another good option. I've also tried spaghetti, but it makes the finished dish much messier to serve!
- Seasoning: Try a little garlic powder in the meat sauce, or cinnamon for a warmer flavour. If you enjoy warm spices with minced beef, try my Lebanese pitas stuffed with spiced beef another night.
- Cheese: A sprinkling of Parmesan alongside the mozzarella adds a sharper, saltier flavour.
- Garnish: Personally, I like to keep it as simple as possible (what? I’m lazy.), but parsley or fresh thyme is often used to make the final dish look a little prettier.
How to make Macarona Bechamel
- Prepare the pasta. Preheat your oven to 375°F (190°C). Cook the penne in salted water until al dente, then drain.
- Make the meat sauce. Cook the onion in olive oil until softened. Add the beef, breaking it up as it browns. Stir in the tomatoes, thyme, salt and pepper, then simmer for 3-4 minutes.
- Make the béchamel. Melt the butter over medium heat. Whisk in the flour and cook for 3-4 minutes, whisking continuously. Slowly add the milk, whisking until the sauce is smooth and thick. Stir in the salt and nutmeg.
- Mix the pasta and meat sauce. Combine them in your baking dish, then spread into an even layer.
- Add the toppings. Sprinkle the mozzarella over the pasta mixture. Cover with all the béchamel and smooth the surface.
- Bake. Bake for 40 minutes. Allow to cool, and enjoy!
Riz’s Expert Tips
I know, I know… making béchamel sounds intimidating. But it's a great beginner sauce, and a little patience with the whisk goes a long way.
- Al dente, please! You are cooking your pasta al dente, right? Remember, it still has another 40 minutes in the oven. Overcooked pasta now means a much softer pasta bake later.
- Easy with the milk. Pouring it all in at once might feel efficient, but dealing with a lumpy sauce afterwards? Less efficient. Add it gradually, whisking each addition smooth before adding more.
- Have your baking dish ready. Béchamel thickens as it cools. Get the pasta and meat sauce into the dish before finishing the béchamel, so you can spread it while it's warm and cooperative. A large Pyrex baking dish will make your life a little easier.
- The corners deserve béchamel too. Spread the sauce right to the edges so you don't leave little bits of pasta exposed to dry out in the oven.
Once you've got the hang of béchamel, you've also got a head start on my untraditional croque madame without ham. That sauce starts with béchamel, too!
Storage and Make-Ahead Instructions
Make it ahead: You can assemble your macarona bechamel in the morning, cover and refrigerate it promptly, then bake it that evening. That's most of the work out of the way before dinner! A chilled dish may need a little longer in the oven.
In the fridge: Pop leftovers into shallow containers and refrigerate within two hours of cooking. Cover once chilled and eat within 2-3 days.
In the freezer: I've tried freezing this, and it reheats pretty well. I'll be honest, though - the béchamel loses a little of its flavour and texture, so I prefer it fresh. Wrap portions well or use freezer-safe containers, and aim to enjoy them within about a month.
Reheating: Thaw frozen portions in the fridge, then reheat in the oven, covered with foil to help prevent drying out. Check that the centre reaches 74°C (165°F) before serving.
Planning a few dinners ahead? My chicken Alfredo lasagna recipe is another pasta bake you can assemble in advance.
Macarona Bechamel FAQs
They have plenty in common, but they're different dishes. Macarona bechamel is Egyptian and usually uses penne, while lasagna uses flat pasta sheets. Both can include meat sauce and béchamel - so the difference isn't simply tomato sauce versus white sauce!
Milk works well for this recipe. The butter already gives the sauce plenty of richness, and the flour thickens it into that creamy topping. There's no need to reach for the cream.
No eggs are needed for this recipe, either in the meat mixture or the béchamel. The flour thickens the sauce, and the cooked meat sauce is mixed straight into the pasta.
That's it for today, bestie! If you make this macarona bechamel recipe, leave a comment and a rating below. I'd love to hear how it turned out - and whether your household is firmly in the cheese or no-cheese camp!
For more Egyptian comfort food, try my Egyptian koshari or Egyptian rice with vermicelli.
What to Serve with Macarona Bechamel
📖 Recipe
Egyptian Macarona Bechamel Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Halal
Description
Penne pasta and a savoury beef and tomato sauce, topped with mozzarella and creamy béchamel. This Egyptian macarona bechamel recipe is comforting, generous and made for sharing.
Ingredients
For the Pasta
- 500g Penne pasta
- Water
- Salt, to taste
For the Meat Sauce
- 500g Ground beef
- 1 onion
- 1 ½ cup canned or crushed tomatoes
- 2 tablespoon olive oil
- 1 teaspoon thyme
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper (or to taste)
For the Béchamel Sauce
- 1 ½ cup flour
- 1 ½ cup unsalted butter
- 1 ½ litres milk
- 1 teaspoon salt
- ½ teaspoon nutmeg
For the Assembly
- 1 cup grated mozzarella
Instructions
- Preheat your oven to 375°F (190°C).
For the pasta
- Cook the penne in salted water until al dente. Drain and set aside.
For the meat sauce
- Finely dice the onion. Cook in the olive oil, stirring occasionally, until softened, about 5 minutes.
- Add the ground beef, breaking it up with a wooden spoon as it cooks, until browned, about 5 minutes.
- Stir in the canned or crushed tomatoes, thyme, salt and black pepper. Simmer for 3-4 minutes, then set aside.
For the béchamel
- Melt the butter over medium heat.
- Whisk in the flour and cook for 3-4 minutes, whisking continuously.
- Slowly add the milk, a little at a time, whisking each addition smooth before adding more. Continue cooking and whisking until the sauce is smooth and thick. Stir in the salt and nutmeg.
Macarona Bechamel, Assemble!
- Combine the pasta and meat sauce in a deep baking dish. Spread into an even layer.
- Sprinkle the mozzarella over the pasta mixture. Cover with all the béchamel, spreading it evenly to the edges.
- Bake for 40 minutes. Allow to cool slightly before serving. Serve with a smile!
Notes
Baking dish: I've made this recipe in 11×7, 8×12 and 9×13-inch dishes.
Portions: Makes 8 servings, or 6 larger portions. Nutrition information is based on 8 servings.
Assembly: Have the pasta mixture and mozzarella in the dish before finishing the béchamel - it's easier to spread while warm.
Following the video? The red chilli powder shown is an optional addition for a little extra kick. It isn't needed for the recipe.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Egyptian
Riz Asad
Hi, bestie! Jumping into the comments to say hi (hi!) and give you a quick tip.
Don’t rush the béchamel — it should be thick and spreadable before you assemble the dish. I’ve added process photos so you can see the consistency you’re aiming for. And spread it right into the corners… every bit of pasta deserves its fair share! If you have any questions while making this, leave them below. I’m happy to help.
I’m so glad to see how much you’ve been enjoying this recipe!
Sharnie
Thanks heaps Riz, this was just like my Mother-In-Law’s – perfect! thanks
Riz
Hi Sharnie! You’re very welcome. I’m so glad to hear you enjoyed it so much! (I even showed your comment to my Egyptian wife!)
Riz
Nancy
I have been in the mood for this for so long its crazy. I was always afraid of making it that it will be time consuming, difficult… also have a very picky eater for a partner and son. My heart has been aching for it. So since we got ground meat on sale and had pasta and all the ingredients I said ill give it a shot. With a few added seasoning and forgetting some for the last part was able to add after (the nutmeg gave it caracter sprinkled on top) and I used ziti pasta (since I had it handy) omgggg! I teared a little. Reminded me of my grandma in Egypt 🇪🇬 who razed me, god rest her soul. No one ever tought me because they said I am only half egyptian I don’t deserve it. But this is healing so many parts of me especially no contact with those people. So from my child hear and adult self THANK YOU! ❤️
Riz
Hi Nancy! I’m so glad you found this recipe and had the courage to give it a try. YOU 100% DESERVE IT.
Thank YOU for commenting. I’m very happy to hear you enjoyed this recipe. (My wife is also half Egyptian, and she loves this recipe!)
Take care, and hope to hear from you again soon (next time: you should make koshari 😉 )
Best,
Riz
Mariam
Very good recipe
Riz
Glad you enjoyed it!
A happy mom
My sons can’t get enough of this. They’ve asked me to make it three times already in 2025!