Macaroni Bechamel
Indulge in the ultimate comfort food with this creamy, golden-baked Macaroni Béchamel. This Middle Eastern-inspired twist on classic macaroni and cheese features tender elbow pasta enveloped in a luxuriously smooth béchamel sauce, enriched with a blend of sharp cheddar and Parmesan cheeses. Delicately spiced with nutmeg and seasoned to perfection, the sauce is further enhanced with tempered eggs for a lusciously rich texture. Topped with a crispy layer of breadcrumbs and cheese, this dish bakes to a perfectly golden crust. Perfect for cozy family dinners or a crowd-pleasing potluck, this oven-baked pasta recipe strikes a perfect balance between creamy and crunchy. Easy to prepare and irresistibly delicious, it’s a must-try for lovers of classic comfort food with a sophisticated twist!
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Recipe Information
Ingredients
- 400 grams Elbow macaroni
- 6 tablespoons Unsalted butter
- 6 tablespoons All-purpose flour
- 4 cups Whole milk
- 1 cup Chicken or vegetable stock
- 0.5 teaspoons Nutmeg, freshly grated
- 2 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 2 cups Cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 2 large Eggs
- 1 cup Breadcrumbs
- 1 teaspoon Olive oil (for greasing baking dish)
Instructions
Preheat your oven to 375°F (190°C) and grease a large baking dish lightly with olive oil.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a roux. Cook the roux for 2 minutes, whisking constantly, to remove the raw flour flavor.
Slowly pour in the milk and chicken or vegetable stock while whisking continuously to avoid lumps. Continue cooking over medium heat until the sauce thickens to a creamy consistency, about 5–7 minutes.
Stir in the nutmeg, salt, black pepper, and 1.5 cups of cheddar cheese along with the Parmesan cheese. Mix until the cheese is fully melted and incorporated into the sauce. Remove the saucepan from the heat.
In a small bowl, beat the eggs and slowly temper them by adding a few tablespoons of the warm béchamel sauce into the eggs while whisking. Then, stir the tempered eggs back into the béchamel sauce.
In a large mixing bowl, combine the cooked macaroni with the béchamel sauce until evenly coated.
Pour the macaroni mixture into the prepared baking dish and spread it out evenly. Sprinkle the breadcrumbs and the remaining 0.5 cup of cheddar cheese evenly on top.
Bake in the preheated oven for 20–25 minutes, or until the top is golden and crispy.
Allow the macaroni béchamel to rest for 5–10 minutes before serving. Serve warm and enjoy this creamy, cheesy comfort food!
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 20.9 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 1372 mg | 60% | |
| Total Carbohydrate | 78.4 g | 29% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 10.8 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 566 mg | 44% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 400 mg | 9% | |
*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.
