A comforting Egyptian pasta bake layered with spiced meat and creamy béchamel sauce. This traditional dish, known as “Macarona Bechamel,” holds a special place in Egyptian cuisine. It beautifully blends the richness of a French-style béchamel sauce with robust Middle Eastern spices in a hearty baked pasta dish. Often served at family gatherings, special events, or as a weeknight comfort food, this dish is both nostalgic and indulgent.
 Introduction
Egyptian Macarona Bechamel is the ultimate comfort food. With a golden, bubbling top and richly layered interior, it combines tender penne pasta, savory ground beef infused with warm spices, and a creamy, velvety béchamel sauce. This casserole-style pasta bake is a cross-cultural fusion that reflects Egypt’s historical culinary diversity.
Whether you’re new to Middle Eastern cuisine or a seasoned home cook looking for something new, this recipe delivers flavor, heartiness, and satisfaction. The beauty of this dish lies in its simplicity and versatility. It can be made ahead, frozen, or customized with vegetables or cheese toppings to suit any palate.
 Ingredients (US Measurements)
For the Pasta:
- 1.5 lbs (24 oz) penne pasta
- Water (for boiling)
- Salt (to taste)
For the Meat Sauce:
- 1.5 lbs (24 oz) lean ground beef
- 1 tablespoon vegetable oil
- 1 medium onion, finely diced
- 2 cups tomato sauce
- 1.5 teaspoons allspice
- 1 teaspoon cinnamon
- ½ teaspoon black pepper
For the Béchamel Sauce:
- 1 cup (2 sticks) unsalted butter
- 1 cup all-purpose flour
- 4 cups milk (preferably warm)
- 1 cup chicken broth (or 1 chicken stock cube dissolved in 1 cup hot water)
- ½ teaspoon salt
- ¼ teaspoon black pepper
 Instructions
1. Preheat Oven:
Set your oven to 375°F (190°C) so it’s ready by the time you finish assembling your dish.
2. Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add penne pasta and cook until al dente (approximately 9–10 minutes).
- Drain the pasta and rinse under cold water to stop the cooking process. Set aside.
3. Prepare the Meat Sauce:
- In a large skillet, heat 1 tablespoon vegetable oil over medium heat.
- Add diced onions and sauté until translucent, about 3–4 minutes.
- Add the ground beef and cook until browned, breaking it up with a spoon.
- Stir in tomato sauce, allspice, cinnamon, and black pepper.
- Let the sauce simmer on low heat for 5 minutes. Turn off heat and set aside.
4. Make the Béchamel Sauce:
- In a separate saucepan, melt butter over medium heat.
- Add flour and whisk continuously to form a roux. Cook for 3–4 minutes until lightly golden.
- Gradually whisk in warm milk, making sure there are no lumps.
- Add chicken broth, salt, and black pepper.
- Continue whisking until the sauce thickens and coats the back of a spoon (about 5–7 minutes).
5. Assemble the Casserole:
- Mix the drained pasta with about 1 cup of the prepared béchamel sauce.
- Lightly grease a 9×13-inch baking dish and spread a tablespoon of béchamel sauce on the bottom.
- Add half of the pasta to the dish and spread evenly.
- Spoon the entire meat sauce layer over the pasta.
- Add the remaining pasta as the next layer.
- Pour the remaining béchamel sauce evenly on top.
6. Bake:
- Cover the dish with aluminum foil and place in the oven.
- Bake for 45 minutes.
- Remove foil and broil on high for 10–15 minutes or until the top is golden brown.
7. Rest and Serve:
- Let the casserole rest at room temperature for 30 minutes before slicing.
- This allows the layers to set for clean slices.
 Prep Time & Calories
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Calories: Approximately 600 kcal per serving (based on 6 servings)
 Tips for Success
- Perfect Béchamel: Stir constantly and add warm milk slowly to ensure a smooth and creamy sauce.
- Layer Carefully: Layering ensures even distribution of flavors. Keep pasta and meat sauce layers balanced.
- Flavor Boost: Use a mix of beef and lamb or add garlic to the meat for enhanced flavor.
- Prep Ahead: Assemble the dish ahead of time and refrigerate. Bake just before serving.
- Freezer Friendly: After baking and cooling, cover tightly with foil and freeze for up to 3 months.
- Vegetable Add-Ins: Add spinach, mushrooms, or diced bell peppers to the meat sauce for extra nutrition.
- Cheesy Top: For extra indulgence, sprinkle shredded mozzarella or Parmesan over the top before broiling.
 Serving Suggestions
- Salad Pairing: Serve with a fresh cucumber and tomato salad for contrast and brightness.
- Bread Side: Garlic bread or pita bread complements the richness.
- Beverages: A chilled glass of hibiscus tea or a light white wine like Sauvignon Blanc pairs beautifully.
 Cultural Background
Macarona Bechamel is a beloved Egyptian dish that draws inspiration from Greek and French culinary traditions. Though its components are straightforward, the dish has evolved uniquely in Egypt, adopting local spices and flavor profiles that make it distinctly Egyptian. It is commonly prepared for large family gatherings, Ramadan iftars, and celebrations.
The blend of aromatic spices like allspice and cinnamon with creamy béchamel and tender meat makes it a true comfort food. The layered construction is reminiscent of lasagna, but with an Egyptian flair.
 Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap tightly in foil and freeze for up to 3 months.
- Reheat: Reheat in the oven at 350°F until warmed through, or microwave individual portions.
 Final Thoughts
Egyptian Macarona Bechamel is not just a meal—it’s a celebration of texture, spice, and comfort. Whether you serve it for a weeknight family dinner or a festive gathering, it’s guaranteed to satisfy. With its blend of pasta, seasoned meat, and creamy sauce, it’s a baked dish you’ll come back to again and again.
Make it once, and it might just become your go-to comfort food classic.