North African Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Macarona Béchamel
Egypt's beloved pasta bake — tubes layered with spiced minced meat and blanketed in thick, golden béchamel, baked until set and gloriously comforting.
Contains common allergens
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Instructions
8 steps- 1
Cook the pasta in salted boiling water until just shy of al dente, drain, and set aside.
- 2
Cook the ground beef and onion in a skillet over medium heat until browned, then add the garlic, cinnamon, salt, and pepper, and cook one minute.
- 3
Stir in the tomato sauce and simmer until thickened, about 10 minutes, then set the meat filling aside.
- 4
Melt the butter in a saucepan, whisk in the flour, and cook the roux for a couple minutes until pale and bubbling.
- 5
Gradually whisk in the warm milk, continuing to whisk until the sauce is smooth and thickened enough to coat a spoon, then season with salt, pepper, and a pinch of nutmeg.
- 6
Off the heat, whisk a little of the hot bechamel into the egg yolks to temper them, then stir the yolks back into the sauce.
- 7
Preheat the oven to 375F, toss the pasta with about a third of the bechamel, spread half in a baking dish, layer the meat filling over it, top with the remaining pasta, then pour the rest of the bechamel evenly over the top.
- 8
Bake until the top is golden and just set, about 35 to 40 minutes, and let rest 10 minutes before cutting into squares.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
74/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving355
Calories
21 g
Protein
47 g
Carbs
9 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Macarona Béchamel is closely associated with Egyptian home cooking, where baked pasta, minced meat, and a thick white sauce turn simple pantry ingredients into a centerpiece dish. It reflects the layered influence of Mediterranean pasta bakes and French-style sauce technique, adapted into a practical family casserole that slices cleanly when rested.
Listahan note
This version keeps the structure simple: pasta, meat, and a generous béchamel-style top layer. The priority is a bake that sets well, cuts neatly, and still feels creamy at the table.
Technique cues
- Cook the pasta just shy of tender before layering. It will keep absorbing moisture as it bakes, so fully cooked pasta can turn soft by serving time.
- The meat layer should be moist but not soupy. Too much loose liquid makes the pasta slide apart when sliced.
- Let the bake rest before cutting. A short pause helps the béchamel firm up enough for clean portions.
Kitchen flow
- Parallel prep
- Start the meat while the pasta water comes to a boil, then make the béchamel while the pasta drains.
- Make-ahead
- Assemble the dish earlier in the day, cover, and bake when needed; add a few extra minutes if it goes into the oven cold.
- Leftover move
- Cut a chilled square and reheat it in a covered skillet so the bottom lightly crisps while the center warms.
- Cleanup rhythm
- Rinse the pasta pot before the starch dries, then soak the béchamel pan as soon as the sauce is poured.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Pasta
Main structure
Purpose: Tubular pasta gives the bake body and catches the meat juices and sauce between the layers.
Handling: Boil until just under tender, then drain well so the casserole does not turn watery.
Adaptation: Short pasta shapes with ridges hold the layers better than smooth, delicate shapes.
Meat
Savory filling
Purpose: Minced meat adds the seasoned middle layer that makes the dish feel substantial rather than just creamy pasta.
Handling: Cook it until browned and any excess moisture has reduced before layering.
Adaptation: A leaner mince gives a firmer, less rich filling; a higher-fat mince gives more depth but may need draining.
Béchamel
Creamy top layer
Purpose: A thick béchamel-style sauce sets into the golden blanket that defines macarona béchamel.
Handling: Cook the sauce until it coats a spoon before pouring, since a thin sauce will sink instead of forming a top layer.
Adaptation: A lighter sauce will bake softer and looser; a thicker sauce gives cleaner slices.
Spiced minced meat
Seasoned center
Purpose: Warm seasoning keeps the meat from tasting flat against the mild pasta and creamy sauce.
Handling: Season the meat while it browns so the flavor spreads through the filling instead of sitting on the surface.
Adaptation: Use a gentler hand with spices if serving with bright pickles or salad on the side.
Technique notes
- Use a deep baking dish rather than a shallow sheet-style pan. The height helps the layers stay distinct.
- Spread the meat all the way to the corners so every slice has a proper center layer.
- Bake until the top is set and lightly golden, not deeply browned; overbaking can make the sauce feel heavy instead of creamy.
Ingredient swaps
- Weeknight shortcut
- Use a smaller baking dish and two thicker layers instead of several thin ones; it is faster to assemble and still slices well.
- Meat texture shift
- Use finely crumbled meat for a smooth, even layer, or leave it slightly chunkier for a more rustic bite.
- Sauce adjustment
- Make the béchamel thicker for clean slices, or a little looser if you prefer a creamier scoop-style serving.
Serve alongside
- Baladi salad
- Cucumber and tomato salad
- Pickled turnips
- Lentil soup
- Mint tea
- Hibiscus iced tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooled portions in a sealed container with the sauce side facing up when possible.
- Reheat covered in the oven or microwave until the center is hot and the sauce softens again.
- Freeze firm slices on a tray, then wrap; thaw in the refrigerator before reheating gently.
Equipment
- Large pasta pot
- Wide skillet
- Heavy saucepan
- Deep baking dish
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