Greek Macaroni Hamburger Casserole Makaronia Phournista
Transform your dinner table with Greek Macaroni Hamburger Casserole, also known as *Makaronia Phournista*—a comforting, layered dish that combines the hearty flavors of ground beef, warm spices, and a luscious béchamel sauce. This Mediterranean-inspired casserole starts with tender macaroni pasta, perfectly coated in a cheesy béchamel, and is layered with a savory meat sauce infused with cinnamon and oregano, lending it an irresistible Greek flair. Topped with golden, bubbling cheese, this baked masterpiece is a fusion of creamy, savory, and spiced goodness. Ideal for family meals or entertaining, this dish is easy to prep and bakes to perfection in under an hour. Serve it warm, paired with a crisp salad or crusty bread for a complete Mediterranean feast.
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Recipe Information
Ingredients
- 450 grams macaroni pasta (preferably ziti or penne)
- 500 grams ground beef
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 400 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 3 tablespoons olive oil
- 0.5 teaspoons cinnamon
- 1 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoons ground black pepper
- 75 grams butter (for béchamel sauce)
- 60 grams all-purpose flour (for béchamel sauce)
- 750 milliliters milk (for béchamel sauce)
- 0.25 teaspoons ground nutmeg (for béchamel sauce)
- 100 grams grated kefalotyri or Parmesan cheese
- 2 yolks egg yolks (for béchamel sauce)
- 50 grams grated cheese (for layering, optional)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9x13-inch casserole dish.
Cook the macaroni in salted boiling water until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon.
Stir in the crushed tomatoes, tomato paste, cinnamon, oregano, 1 teaspoon salt, and 0.5 teaspoons pepper. Simmer for 15 minutes, then remove from heat.
To prepare the béchamel sauce, melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 2-3 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk and cook until the sauce thickens, about 5-7 minutes.
Remove the saucepan from heat and whisk in the egg yolks, nutmeg, 0.5 teaspoons salt, and 0.5 teaspoons pepper. Stir in 100 grams of grated kefalotyri or Parmesan cheese until smooth.
Combine the cooked macaroni with a few ladlefuls of the béchamel sauce to coat lightly.
Spread half of the macaroni mixture evenly across the base of the prepared dish.
Layer the meat sauce over the macaroni, spreading it evenly.
Top with the remaining macaroni mixture, smoothing it out.
Pour the remaining béchamel sauce over the top, spreading it evenly. Sprinkle with additional grated cheese if desired.
Bake in the preheated oven for 40-45 minutes, or until the top is bubbly and golden brown.
Let the casserole rest for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.8 g | 329% | |
| Saturated Fat | 116.9 g | 585% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1051 mg | 350% | |
| Sodium | 7631 mg | 332% | |
| Total Carbohydrate | 275.1 g | 100% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 68.8 g | ||
| Protein | 204.3 g | 409% | |
| Vitamin D | 12.4 mcg | 62% | |
| Calcium | 2796 mg | 215% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 4712 mg | 100% | |
*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.
