Egyptian Macaroni Bechamel
Dive into the comforting layers of Egyptian Macaroni Bechamel, a beloved Middle Eastern casserole that combines tender penne pasta, savory spiced ground beef, and a rich, velvety béchamel sauce baked to golden perfection. This hearty dish is elevated with warm hints of cinnamon and nutmeg, bringing unique depth to every bite. Perfect for family dinners or gatherings, its creamy texture and satisfying flavors make it a crowd-pleasing favorite. Quick to prep and baked as a one-dish wonder, Egyptian Macaroni Bechamel is a must-try recipe that captures the essence of Egyptian home cooking. Serve it fresh out of the oven for a cozy, indulgent meal everyone will love!
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Recipe Information
Ingredients
- 400 grams penne pasta
- 500 grams ground beef
- 1 medium (finely chopped) onion
- 2 cloves (minced) garlic
- 2 tablespoons tomato paste
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.5 teaspoon ground cinnamon
- 2 tablespoons vegetable oil
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 750 milliliters milk
- 1 large egg
- 0.25 teaspoon nutmeg
Instructions
Preheat your oven to 180°C (350°F).
Cook the penne pasta in salted boiling water until just al dente, then drain and set aside.
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until soft and translucent.
Add the minced garlic and cook for another minute until fragrant.
Stir in the ground beef, breaking it up with a spoon, and cook until browned.
Add the tomato paste, cinnamon, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well and cook for 5 minutes to combine flavors. Set the beef mixture aside.
To make the béchamel sauce, melt the butter in a medium-sized saucepan over medium heat. Stir in the flour and cook for 2-3 minutes to make a roux.
Gradually pour in the milk while stirring or whisking continuously to avoid lumps. Cook until the mixture thickens to a creamy consistency.
Season the béchamel sauce with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the nutmeg. Remove from the heat and let it cool slightly.
Beat the egg in a bowl, then slowly whisk it into the cooled béchamel sauce to help bind the dish together.
In a greased baking dish, spread half of the cooked pasta evenly across the bottom. Top with the beef mixture, spreading it out in an even layer. Add the remaining pasta on top.
Pour the béchamel sauce over the top layer of pasta, ensuring it is evenly distributed and completely covers the dish.
Bake in the preheated oven for 35-40 minutes, or until the top is golden and bubbling.
Allow the dish to rest for 10 minutes before slicing into squares or wedges to serve.
Nutrition Facts
Calories |
3898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.2 g | 248% | |
| Saturated Fat | 76.7 g | 384% | |
| Polyunsaturated Fat | 20.7 g | ||
| Cholesterol | 775 mg | 258% | |
| Sodium | 5783 mg | 251% | |
| Total Carbohydrate | 379.6 g | 138% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 49.5 g | ||
| Protein | 174.2 g | 348% | |
| Vitamin D | 10.1 mcg | 50% | |
| Calcium | 1132 mg | 87% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 3961 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
