Creamy Egyptian Delight: Macaroni Bechamel

Egyptian Macaroni Bechamel

Egyptian Macaroni Bechamel is a comforting and creamy baked pasta dish layered with ground beef and bechamel sauce. It’s similar to Greek pastitsio or Italian lasagna and is a favorite in Egyptian households. Here’s how you can make this delicious dish:

Ingredients

For the Pasta Layer:

  • 500g (1 lb) penne or rigatoni pasta
  • Water for boiling
  • Salt for boiling
  • 2 tablespoons olive oil

For the Meat Layer:

  • 500g (1 lb) ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 2 tablespoons tomato paste
  • 1/4 cup water

For the Béchamel Sauce:

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 4 cups whole milk
  • Salt and white pepper, to taste
  • A pinch of nutmeg

Additional Ingredients:

  • 1/2 cup grated Parmesan or Egyptian Rumi cheese (optional for topping)
  • 1 egg, lightly beaten

Instructions

  1. Cook the Pasta:
    • Bring a large pot of water to a boil. Add salt and a drizzle of olive oil.
    • Add the pasta and cook until al dente, following package instructions. Drain and set aside.
  2. Prepare the Meat Layer:
    • In a large skillet, heat the olive oil over medium heat.
    • Add the chopped onions and sauté until translucent.
    • Add the minced garlic and cook for an additional minute.
    • Add the ground beef and cook until browned. Break it up with a spoon to ensure even cooking.
    • Season with salt, black pepper, cinnamon, and allspice.
    • Stir in the tomato paste and water. Allow the mixture to simmer for about 10 minutes until a thick sauce forms. Set aside.
  3. Make the Béchamel Sauce:
    • In a medium saucepan, melt the butter over medium heat.
    • Add the flour, whisking continuously to form a smooth paste. Cook for about 1-2 minutes to eliminate the raw flour taste.
    • Gradually add milk, continuing to whisk to prevent lumps.
    • Bring the mixture to a gentle boil while continuously stirring. It should thicken to a creamy consistency.
    • Season with salt, white pepper, and a pinch of nutmeg. Remove from heat.
  4. Assemble the Dish:
    • Preheat the oven to 180°C (350°F).
    • Grease a large baking dish with butter or olive oil.
    • Mix 1/3 of the béchamel sauce with the drained pasta and add the beaten egg to this mixture. This helps the pasta stick together.
    • Spread half of the pasta in the prepared baking dish.
    • Layer all of the meat mixture over the pasta.
    • Top with the remaining pasta.
    • Pour the rest of the béchamel sauce evenly over the top.
    • If using, sprinkle the grated Parmesan or Rumi cheese over the béchamel sauce.
  5. Bake:
    • Bake in the preheated oven for about 30-40 minutes, or until the top is golden brown and bubbly.
  6. Serve:
    • Allow the dish to cool slightly before cutting into slices. This helps it hold together when serving.

Prep Tips

  • Béchamel Consistency: Aim for a sauce that is thick enough to coat the back of a spoon. If it’s too thick, add more milk. If too thin, cook longer while stirring.
  • Flavor Boost: For additional depth, you can add a bay leaf while making the béchamel sauce and remove it before assembling the dish.
  • Cheese Option: While Parmesan or Rumi is recommended, you can use any similar hard cheese available.

Enjoy your homemade Egyptian Macaroni Bechamel, a savory blend of creamy, spiced goodness!