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!