Macarona Bechamel—with layers of pasta, flavorful ground beef with warm spices, and a thick layer of bechamel sauce, this is the Egyptian answer to Greek Pastitsio.
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This is not just another baked pasta dish, Macarona bechamel is a step up to your pasta and meat dinner. There is something surely comforting about a dish that combines tender pasta, rich meat sauce, and a velvety bechamel topping.
Macarona Bechamel
- One of the most iconic dishes in Egyptian cuisine, yet it is made with simple ingredients you can find in your nearby grocery store.
- This dish is very satisfying, it warms your soul and body.
- A comfort food favorite, and a crowd-pleaser dish that is a hit with both kids and adults.
- It’s a great option for potlucks, gatherings, or a weeknight dinner since it reheats beautifully.
Egyptian baked pasta is a beloved Middle Eastern dish that brings together extreme deliciousness and great memories in every bite.
Ingredients you'll need
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
- For the pasta: Usually, penne pasta is used. You can use any small pasta, I ever tried it several times with spaghetti!
- For the meat sauce: chopped onions, ground beef (minced beef), and tomato paste.
- For the creamy béchamel sauce: Unsalted butter, oil, all purpose flour, milk and broth.
- Spices: Salt and pepper to taste and ground cinnamon.
- An optional egg.
Adaptable recipe – make it your own!
While the classic version IMHO is the best, this recipe can be tweaked in a variety of ways to suit your needs.
- For a lighter version make chicken Macarona bechamel. Use ground chicken and skip the cinnamon. Use ground cardamom and baharat instead.
- For a meatless version, load it up with sautee mushrooms, eggplants, zucchini and bell peppers all cooked with tomato paste and spices.
- Love cheesy casseroles? Mix some mozzarella or Parmesan cheese into the bechamel sauce.
Step by step: instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Cook pasta according to package instructions and start preparing the ground beef mixture. Saute onion, then add beef, break it apart and keep cooking until no longer pink. Add spices, tomato paste and mix all well.
- In another large pot melt butter, then add oil and flour. Whisk flour until it turns pale yellow.
- Gradually pour in milk and stock while whisking until the mixture has no lumps. season with salt and pepper and keep cooking until it thickens. You bechamel is ready when it fully coats the back of a spoon and when you draw a path across with your finger it doesn’t disappear.
- Mix about ¾ of the bechamel sauce with the cooked pasta in the pasta pot.
- Cover the bottom of a 9x13 casserole dish with about ½ cup of the bechamel sauce. Spread half of the cooked pasta then top with the meat mixture.
- Spread the remaining pasta over then top with the bechamel sauce.
- Level and bake in the center of your oven until top is golden brown. Let the casserole stand for 10-15 minutes before cutting and serving.
Your questions answered: FAQs
Penne is the traditional choice, but you can also use elbow macaroni, rigatoni or ziti for the perfect bite.
Yes, Macarona bechamel freezes beautifully. I usually do that before Ramadan so I can pull it out whenever I want. You can assemble then cover the top with a parchment paper then wrap the casserole tightly with plastic wrap and freeze. You can also assemble and bake, let the casserole cool completely then wrap in plastic wrap and freeze.
Ofcourse, this recipe is easily adaptable. Omit the meat mixture and use sauteed mushroom and vegetable mix instead. You can also use beyond meat if you can find it. For the bechamel make a vegan bechamel using vegan butter or oil and any plant based milk.
My notes
- This egyptian macarona bechamel is what I grew up with. The recipe is for an old-fashioned Macarona bechamel, which is how my grandma and my mom do it. This also means it is a recipe that has stood the test of time.
- If you are new to making bechamel, it is better to use warm milk and broth. This helps getting a nice lump free sauce.
- I like using a mixture of milk and broth in making the sauce. However you can use all milk.
- You can add a ¼ cup of tomato sauce to the meat mixture it you find it too dry.
- For the oil, I prefer using light tasting olive oil, but any oil would work.
- Let the casserole rest for 15 minutes after it is done. The longer it stands, the better it will hold its shape when cut.
- Some modifications have been introduced through the years by generations. Like spreading mozzarella cheese on top or spreading a layer of bread crumbs on top.
- Others like to mix a couple of tablespoons of cream cheese to the bechamel sauce or use heavy cream for part of the milk for a creamier sauce.
- Some people like adding nutmeg to the bechamel sauce, I used to do that but stopped for personal reasons.
- I also sometimes mix an egg into the bechamel sauce after it has cooled down a bit. It gives the sauce a light yellowish color and makes the top brown nicely.
Storage and reheating
Refrigerate - Refrigerate cooled leftover in an airtight container for 4-5 days.
Freeze - This casserole freezes very well. You can freeze it baked or unbaked. Make sure to leave it to cool completely then place a piece of parchment paper on top and double wrape with plastic wrap. Freeze for up to 3 months.
Reheat- Let it thaw in the fridge overnight then reheat covered in the oven. Individual portions can be reheated in the microwave.
Pasta lovers, may I present to you, the Egyptian version of Pastitsio. One of life's true pleasures, a comfort food that only pasta lovers will appreciate.
More recipes you’ll love
Do you love Mediterranean casserole recipes as much as we do? If so, then you are going to want to try this Moussaka recipe, Phyllo meat pie or this amazingly delicious Gemista.You can't go wrong with any of these recipes.
Perfect pairings: what to serve with
I can't think of anything more appropriate than a big, fat juicy bowl of salad on the side. A side of cooked vegetablesl is a lovely idea too especially when it is easily done in the air fryer from frozen like this air fryer frozen broccoli or air fryer frozen asparagus.
But here are a few more side salads that I think will also go really well with Macarona bechamel:
Nothing is more satisfying than watching this casserole bubbles when you take it out of the oven, drool worthy - my kind of meal.
Although I love Pastitsio too, this one does not require special ingredients as Pastitsio does. Don't you love that too?
Macarona Bechamel (Egyptian Baked Pasta)
Ingredients
- 1 16 ounce box Penne pasta
- 1 Tablespoon oil any light tasting oil will work
- salt and black pepper to taste
For the meat mixture:
- 2 Tablespoons oil any light tasting oil will work
- 1 medium onion chopped
- 4 Tablespoon tomato paste
- 1 pound ground beef
- ¼ teaspoon ground cinnamon
- salt and black pepper to taste
For the bechamel sauce:
- ¼ cup unsalted butter
- ¼ cup oil any light tasting oil will work
- ¾ cup all purpose flour , about 12 Tablespoons
- 2 ½ cups milk
- 2 ½ cups chicken broth
- Salt and black pepper. to taste
Optional:
- 1 large egg
Instructions
Cook Pasta:
- Cook pasta according to package directions, try to make it a bit al dente as it will continue cooking in the oven.
- Drain, then add a tablespoon of oil to the pasta and stir to combine. Check the seasoning of the pasta, adding more salt and pepper if you like. Set aside
Cook minced meat:
- In a pan over medium heat, add 2 tablespoons of oil, then sauté onion until fragrant, about 1 minute. Add ground meat and brown.
- Drain fat and stir in tomato paste. Continue cooking for a couple of minutes more. Season with cinnamon, salt and pepper.
- Set aside.
Make the béchamel sauce:
- In a large saucepan over medium heat, add oil and butter. Wait until butter melts then add flour and whisk for 1- 1 ½ minutes.
- Add the liquids gradually, one cup at a time whisking vigorously as the sauce will thicken.
- Keep cooking for an additional 5 minutes, or until the sauce thickens enough to cover the back of a spoon and does not disappear when you make a path with your finger.
- Set aside
Assemble the dish and bake:
- Preheat your oven to 350F.
- Pour about ¾ cup of the béchamel sauce over the cooked pasta and mix well.
- Spread another ½ cup of the béchamel sauce evenly at the bottom of a 9x13 casserole dish. Spread half the pasta over, then layer the entire meat mixture over the pasta. Top that with the remaining pasta and level.
- Crack an egg, if using, over the remaining béchamel sauce and whisk well.
- Pour the béchamel over the pasta and spread evenly.
- Bake in the oven for almost 30-45 minutes or until the top is golden brown and bubbly.
- Let it rest for 15 minutes before cutting and serving.
Tara
Thank you for posting this recipe! My dad is from Egypt and we used to have this when we stayed with him as kids . I just wanted to ask do you think the recipe benefits from adding thyme, nutmeg, cinnamon, parsley etc or not? Other recipes ask for this and I just wondered? Also the very top layer of mine came out dry. I’m not sure if my oven was too hot, in cooked it at 200 Celsius or whether it needs more sauce on top. Please help and thanks x
Amira
Hello Tara, thank you for trying this recipe. TBH I was brought up to this version of macarona bechamel where my mom and grandmother only used salt and pepper. I find adding extra spices is very personal, some may like it others don't for me particularly I do not like using nutmeg or thyme, but often times I use cinnamon in my ground beef mixture. I will readjust this recipe soon to reflect that. For the bechamel layer, do you mean there were not enough bechamel at the top? or the bechamel is too thick for your liking?
Sommer
Dear Amira,
Do you have any ideas on how to make a mini-bechamel for two people? It is just my husband and I and we really miss bechamel but it's too much for us (especially in Ramadan haha) Thank you always for your perfect recipes
Sommer
Amira
Sommer, there is a servings up there in the recipe card where you can print the recipe. If you click on the number it will show a slider bar to increase or decrease the servings. My suggestion is to make half a batch and freeze any leftover. Macaroni bechamel freezes really well. When you are ready to eat it, let it thaw in the fridge then reheat covered in the oven. Hope this helps.
Yostina
Please explain to me what I need to do to freeze it so that it stays the same consistency because I have tried this before and it changes the texture and the taste
Amira
Yostina, macarona bechamel is completely freezable just like pastitsio. You can fully bake it then wait for it to completely cool down, cover and freeze. Or you can wait for all the layer ingredients to cool down, assemble the dish then cover and freeze. Thaw in the fridge and then bake as directed. I hope this helps.
Samira
Just came along your blog and tried this recipe as it is and must say “woooow”. Sooo good! My husband loves it all well. Thanks for sharing
Amira
This is awesome Samira, this is dish is a must in the Egyptian cuisine and I think it was adapted from the Greek as well. Thank you so much for your feedback, I am so happy that you and your husband loved it.
Safie L
An excellent recipe, followed it exactly and turned out just how I remember it. Thank you so much.
Amira
Thanks Safie for trying this out, I am happy you liked it.
Fiona
I thought that I would give this recipe a go as we do enjoy Greek Pastitsio. This recipe was rather bland as it was without the magical spices and flavours of the Greek version that I usually prepare. I would have reduced the amount of pasta used for a softer consistency. Popular with little ones but needed to take the flavours up a notch, omitting egg, adding a little cheese and warm spices.
Manal
I think it is a matter of personal prefernce. For us macaroni béchamel is all about richness and enjoying the buttery béchamel sauce and the starchy pasta. Adding more spices will overpower it. My MIL puts little ground beef in the middle ( almost half of what is used here) so not to get in the way of pasta and béchamel. I like Amira's version because it gets the best of the two worlds.
Yumna
One of my favorites when I'm in Egypt.I have a request can you please post the recipe for roqaaq bel lahma that's another favourite but here in south Africa we don't get the dried roqaaq.shukran ukthi
Amira
Yumma dear, I saw your question on the roqaaq recipe and replied you can you please check it out? Thanks.
Evelyne CulturEatz
Well you really hooked me at "bechamel " lol. Looks really good, yummy and filling. I gained a pound just reading.
John/Kitchen Riffs
Good to see this dish return! It's terrific, and deserves an encore. Full fat for me -- more flavor that way. 🙂
Scotsgal
I live in Egypt and I have tried in vain,to obtain a good recipe for this dish. I decided to develop my own, which is just like Greek Pastitsio.
I used semi-skimmed milk and flour whisked together in the pan. I didn't use oil or butter. The one Egyptian tip I was given,is to crumble a stock cube like Knorr, into the sauce as it cooks. I also added one egg whisked in at the end. The sauce turns out perfectly and is not heavy at all
I cut calories in the meat sauce by using only a small amount of olive oil in the meat sauce.
The dish is not stodgy, and sets nicely if I leave it for 15 minutes before cutting it into squares.
I am so happy to see your recipe here Amira, and I will give it a go!
Amira
Scotsgal, thank you for your informative comment. This is indeed a recipe that almost every family in Egypt has its own recipe for according to their preference. I like your lightened version too, if you do not mind sharing it with me and my readers, it would be awesome. For the Knorr cubes, I use stock/broth in place of some of the milk. Thank you again for your input and I hope you'll like this recipe as well.
shery kelley
hello yes i just had one question for you where do you put the broth ? the direstions dont say thanks 🙂
Amira
Hi Shery, sorry for the confusion broth/milk or water are the liquids that you add during making the bechamel sauce. Some people prefer to make it all milk and others - like me- prefer to make it with half milk and half broth. I hope it is clear now :). If you have any more questions please ask. Thanks
Noor
Even in Saudi we love this one.
Henna
I LOVEEEEEEE pasta! This looks like it would make a perfect make-ahead meal, and even perfect for large gatherings! InshAllah I will be trying this in Ramadan 🙂
Olivia - Primavera Kitchen
I've never had baked pasta, but you’ve inspired me!
ela@GrayApron
I agree, pleasure, comfort...all in one dish! Bake pastas are the best!
ela h.
Lorraine @ Not Quite Nigella
That looks amazing! I've had a Greek version and I'd love to try the Egyptian version! 😀
Abbe@This is How I Cook
What a pretty pasta dish. It looks similar to the Greek pastitsio.
Evelyne@cheapethniceatz
Great pasta dish, very sinful with delicious bechamel sauce! Looks so great!
Liz
My family would love this pasta dish! Definitely delicious, comfort food!
Nadia
Glad to find your recipe. This reminded me so much of my late Auntie's recipe. I followed the recipe exactly and just added a pinch of nutmeg and it was amazing.
Juliana
Nice pasta dish Amira, especially with the creamy sauce...looks delicious!
Hope you are having a super week 😀
Lail | With A Spin
I've had these during Ramadan potlucks at masjids, but never made them at home. I was telling my husband the other day that I need to get my hands on a recipe so I can make for Ramadan. What a perfect timing, Amira. Thank you for sharing a fabulous recipe.
Amira
You need to try your hands in this recipe, it is so so delicious Lail.
Lea Ann (Cooking On The Ranch)
Your opening description made me immediately hungry ... and I just had lunch!
Amira
Hahahaha wait till you get your hands on one piece 🙂
Coffee and Crumpets
My children had an Egyptian Arabic teacher and she used to make a fabulous macarona. Anytime we had a potluck at school, I'd look for her bechamel pasta. I haven't made it in a long time and you've reminded me how much I enjoy it! Yours looks wonderful. Thanks for the reminder!
Amira
good to know that you loved it Nazneen. We call this dish in Egypt macarona bel bachamel 🙂
John@Kitchen Riffs
Delish looking dish! I can never resist pasta of any description, and this looks so good. Bechamel plays so well with pasta, too. Plus this looks great! Perfect dish for me -- thanks.
Amira
It is a perfect dish for any pasta lover. Now I know we have something more in common :)/ Thanks John
Joanne T Ferguson
G'day! Your dish and photos looks terrific and wish I could come through the screen and try some now Amira! YUM!
Cheers! Joanne
Amira
Hi joanne, This is a real pleasure to eat. Thanks for your comment.
Denise Browning@From Brazil To You
It looks quite addictive, Amira! I love pastas with creamy sauce. Enjoy the weekend!
Amira
It is very addictive Denise, I'm trying to limit myself to once every two months or so 🙂