Is macarona bechamel the same as lasagna?

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!

Is béchamel better with milk or cream?

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.

Do I need to add eggs to macarona bechamel?

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.

Egyptian Macarona Bechamel Recipe

Name: Egyptian Macarona Bechamel Recipe
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: Egyptian
Ingredients: 500g Penne pasta; Water; Salt, to taste; 500g Ground beef; 1 onion; 1 1/2 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); 1 1/2 cup flour; 1 1/2 cup unsalted butter; 1 1/2 litres milk; 1 teaspoon salt; 1/2 teaspoon nutmeg; 1 cup grated mozzarella

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

Units Scale

For the Pasta

500g Penne pasta
Water
Salt, to taste

For the Meat Sauce

500g Ground beef
1 onion
1 1/2 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 1/2 cup flour
1 1/2 cup unsalted butter
1 1/2 litres milk
1 teaspoon salt
1/2 teaspoon nutmeg

For the Assembly

1 cup grated mozzarella

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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