Macaroni Bechamel
About this recipe
Egyptian macarona bechamel (مكرونة بشاميل,), harmoniously blends perfectly cooked pasta, rich bechamel sauce, and flavorful meat sauce. Join us on a culinary journey to discover how to create this indulgent masterpiece in your own kitchen. Your taste buds are in for a treat as we explore the art of Macaroni Bechamel, layer by layer. I tried to keep it as authentic as possible but added a little mozzarella cheese.
Ingredients
Beef Sauce:
500g 20% fat beef mince
1 tbsp olive oil
1 medium white onion
3 tsp garlic granules
500g chopped tomatoes
2 tbsp tomato paste
2 tsp cinnamon
2 tsp nutmeg
salt & pepper to taste
Pasta:
500g penne pasta
boiling water
salt
Bechamel:
100g butter
50g plain flour
900ml-1500ml milk
1 tsp nutmeg
salt & pepper
freshly grated mozzarella cheese (optional)
Beef Sauce:
1kg 20% fat beef mince
2 tbsp olive oil
2 medium white onions, diced
6 tsp garlic granules
1kg chopped tomatoes
4 tbsp tomato paste
4 tsp cinnamon
4 tsp nutmeg
Salt & pepper to taste
Pasta:
1kg penne pasta
Boiling water
Salt
Béchamel:
200g butter
100g plain flour
1.8L-3L milk
2 tsp nutmeg
Salt & pepper
Freshly grated mozzarella cheese (optional)
Beef Sauce:
1.5kg 20% fat beef mince
3 tbsp olive oil
3 medium white onions, diced
9 tsp garlic granules
1.5kg chopped tomatoes
6 tbsp tomato paste
6 tsp cinnamon
6 tsp nutmeg
Salt & pepper to taste
Pasta:
1.5kg penne pasta
Boiling water
Salt
Béchamel:
300g butter
150g plain flour
2.7L-4.5L milk
3 tsp nutmeg
Salt & pepper
Freshly grated mozzarella cheese (optional)
Ingredients
Beef Sauce:
17.6 oz (1.1 lbs) 20% fat beef mince
1 tbsp olive oil
1 medium white onion, diced
3 tsp garlic granules
17.6 oz chopped tomatoes
2 tbsp tomato paste
2 tsp cinnamon
2 tsp nutmeg
Salt & pepper to taste
Pasta:
17.6 oz penne pasta
Boiling water
Salt
Béchamel:
3.5 oz butter
1.7 oz plain flour
30-50 fl oz milk
1 tsp nutmeg
Salt & pepper
Freshly grated mozzarella cheese (optional)
Beef Sauce:
35.2 oz (2.2 lbs) 20% fat beef mince
2 tbsp olive oil
2 medium white onions, diced
6 tsp garlic granules
35.2 oz chopped tomatoes
4 tbsp tomato paste
4 tsp cinnamon
4 tsp nutmeg
Salt & pepper to taste
Pasta:
35.2 oz penne pasta
Boiling water
Salt
Béchamel:
7 oz butter
3.5 oz plain flour
60-100 fl oz milk
2 tsp nutmeg
Salt & pepper
Freshly grated mozzarella cheese (optional)
Beef Sauce:
52.8 oz (3.3 lbs) 20% fat beef mince
3 tbsp olive oil
3 medium white onions, diced
9 tsp garlic granules
52.8 oz chopped tomatoes
6 tbsp tomato paste
6 tsp cinnamon
6 tsp nutmeg
Salt & pepper to taste
Pasta:
52.8 oz penne pasta
Boiling water
Salt
Béchamel:
10.5 oz butter
5.2 oz plain flour
90-150 fl oz milk
3 tsp nutmeg
Salt & pepper
Freshly grated mozzarella cheese (optional)
Instructions
Making the Meat Sauce:
- Heat olive oil in a large skillet or saucepan over medium heat.
- Add chopped onions and sauté until they become translucent.
- Add beef mince and cook until browned, breaking it apart with a spoon as it cooks.
- Stir in garlic granules, cinnamon, nutmeg, salt, and pepper.
- Add chopped tomatoes and tomato paste, and simmer for about 20-30 minutes until the sauce thickens. Adjust seasoning as needed. Set aside.
Prepare Pasta:
- In a large pot, bring water to a boil. Add a generous amount of salt.
- Cook the penne pasta according to the package instructions until al dente.
- Drain the pasta and set it aside.
Prepare the Bechamel Sauce:
- In a separate saucepan, melt the butter over medium heat.
- Add the plain flour a tablespoon at a time and whisk continuously to create a paste. Cook for a minute or two, but do not let it brown.
- Gradually add milk (about 300ml at a time) while whisking constantly. Continue this process until you reach your desired sauce thickness. You may not need to use all of the milk, so adjust accordingly.
- Stir in nutmeg, salt, and pepper to season the bechamel sauce.
Assemble the Dish:
- Preheat your oven to 180°C (350°F).
- In a bown pour 80% of the bechamel sauce to the pasta and combine.
- In a large baking dish, start by layering as follows:
- 50% of the penne pasta.
- 100% of the beef sauce.
- The remaining 50% of the penne pasta.
- Finally, pour the remaining 20% of the bechamel sauce on top.
- If desired, sprinkle freshly grated mozzarella cheese on top.
Bake:
- Place the baking dish in the preheated oven and bake for about 25-30 minutes or until the top is golden brown and the dish is heated through.
- Allow the macaroni bechamel to cool for a few minutes before serving. Enjoy your delicious homemade dish!
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