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Meat, Maghreb and Middle East

Macarona béchamel (Egyptian baked pasta with beef and béchamel)

Macarona béchamel is an Egyptian baked pasta dish with spiced ground beef in tomato and cinnamon sauce, topped with golden béchamel. It serves 4, takes 70 minutes, stays easy to make, and costs about €2.20 per serving. The key to success is reducing the meat sauce well and keeping the béchamel smooth with a hint of nutmeg.

Tonight it's macarona béchamel, that Egyptian baked pasta with spiced ground beef under a golden béchamel, served with a crisp salad.

Macarona béchamel (Egyptian baked pasta with beef and béchamel)
Total time
1 h 10
Difficulty
Easy
Cost per person
€2.20
Calories per person
750 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring
The kids
They generally like it

Under a golden crust, this bake hides two distinct layers, soft pasta, ground beef seasoned with tomato and cinnamon, and a creamy béchamel that ties everything together. The cinnamon might surprise you at first, but it quickly becomes what makes this dish stand out from every other pasta bake you know.

This is a weeknight dish that feels comforting, easy to put together with pantry staples, and it almost always wins kids over thanks to its soft texture and mild flavor. Mon Chou suggests this Egyptian classic as a change from your usual pasta bakes, paired with a crisp salad that brings the freshness the dish needs.

The ingredients

4 people

Pantry

  • Macaroni or penneoften in the pantry 400 g
  • Crushed tomatoesoften in the pantry 300 g
  • Flouroften in the pantry 60 g
  • Nutmegoften in the pantry 1 pinch
  • Cinnamonoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Butcher

  • Ground beef 400 g

Fruits and vegetables

  • Onion 2
  • Green salad 1
  • Tomatoes 2

Dairy

  • Milk 75 cl
  • Butter 60 g
  • Shredded cheese 80 g

Allergens Gluten, Lactose

The step by step recipe

  1. Brown the beef with the chopped onion, add the tomatoes, cinnamon, salt and pepper, and let it reduce. 20 min

    Reduce the sauce well so it doesn't make the bake soggy.

  2. Melt the butter, stir in the flour, then whisk in the warm milk gradually with the nutmeg and salt until it thickens. 10 min

    Pour the warm milk in a thin stream to avoid lumps.

  3. Cook the pasta a bit less than the package instructions, then drain it. 8 min

    It finishes cooking in the oven.

  4. In a baking dish, spread half the pasta, the beef, the rest of the pasta, then top with the béchamel and cheese.

    Press the layers down lightly so the bake slices cleanly.

  5. Bake at 200°C until the top is golden, let rest for 5 minutes, and serve with the salad. 25 min

    A short rest lets you cut neat, clean portions.

Our tips to get it right

  • Drain the crushed tomatoes well if they're very watery, so the sauce reduces faster without making the pasta soggy.
  • Pick macaroni or penne with thick walls, they hold up better during the oven bake without turning mushy.
  • If your béchamel thickens too fast, pull the pan off the heat for a few seconds while still whisking, then return it to low heat.

The variations

  • Swap the ground beef for ground lamb for a stronger flavor, closer to some traditional Egyptian versions.
  • For a vegetarian version, replace the meat with cooked red lentils or finely chopped vegetables sautéed with the same spices.
  • For kids, cut the cinnamon in half and serve individual portions in small ramekins for a more fun presentation.

What to serve it with

  • Crisp green salad with lemon vinaigrette
  • Plain yogurt on the side
  • Mint tea to finish the meal

Storage

Macarona béchamel keeps 2 to 3 days in the fridge in a sealed container. It freezes well in individual portions for up to 2 months. Reheat it covered in the oven or microwave so it doesn't dry out.

Questions about this dish

Can you make macarona béchamel ahead of time?

Yes, you can assemble the whole dish the day before and keep it in the fridge unbaked. Just add a few extra minutes in the oven the next day since it starts cold.

How is this different from a regular pasta bake?

The ground beef is seasoned with cinnamon and tomato, which gives it a flavor very different from French style gratins. The béchamel itself stays the same creamy base you'd find in other baked pasta dishes.

Can you use other pasta shapes instead of macaroni?

Yes, penne works just as well, as the recipe itself suggests. Avoid very thin pasta shapes since they turn too soft after baking in the oven.

Why add cinnamon to a savory dish?

Cinnamon is a classic spice in Egyptian meat dishes, it adds warmth without making the dish sweet. Along with the nutmeg in the béchamel, it's what gives macarona its distinctive flavor.

How long does it take to make an Egyptian macarona béchamel with a side salad?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an Egyptian macarona béchamel with a side salad?

About 750 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an Egyptian macarona béchamel with a side salad cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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