Macaroni Bechamel

Name: Macaroni Bechamel
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Egyptian
Ingredients: 1 lb elbow pasta; 1 lb ground beef; 2 tbsp vegetable oil; 1/2 med onion, diced; 2 garlic cloves, minced; 0.5 can tomato sauce (8 oz can); 1/4 tsp salt; 1/8 tsp black pepper; 6 tbsp butter; 4 tbsp all-purpose flour; 3 cups whole milk; 1/2 cup shredded cheddar cheese; pinch ground nutmeg

Creamy baked pasta layered with seasoned ground beef and rich béchamel sauce, a beloved Egyptian comfort food.

60 minMediumServes 6480 cal/serving

EgyptianDinnerOven and StovetopStandard

Ingredients

1 lb elbow pasta
1 lb ground beef
2 tbsp vegetable oil
1/2 med onion, diced
2 garlic cloves, minced
0.5 can tomato sauce (8 oz can)
1/4 tsp salt
1/8 tsp black pepper
6 tbsp butter
4 tbsp all-purpose flour
3 cups whole milk
1/2 cup shredded cheddar cheese
pinch ground nutmeg

Instructions

1

Preheat oven to 375°F. Cook 1 lb elbow pasta according to package directions until al dente. Drain and set aside.
2

While the pasta cooks, heat 2 tbsp vegetable oil in a large skillet over medium-high heat.
3

Add 1/2 med diced onion and cook until softened, about 2 minutes.
4

Add 1 lb ground beef and brown it, breaking it up as it cooks, about 5 minutes.
5

Stir in 2 minced garlic cloves and cook for 30 seconds.
6

Add 0.5 can tomato sauce (8 oz can), 1/4 tsp salt, and 1/8 tsp black pepper. Simmer for 5 minutes and set aside.
7

Make the béchamel: melt 6 tbsp butter in a saucepan over medium heat. Whisk in 4 tbsp all-purpose flour until smooth, about 1 minute.
8

Gradually whisk in 3 cups whole milk, stirring constantly to prevent lumps. Cook until thickened, about 8 minutes.
9

Remove from heat and stir in 1/2 cup shredded cheddar cheese and pinch ground nutmeg. Season with 1/4 tsp salt and 1/8 tsp black pepper.
10

In a 9x13 inch baking dish, spread half the cooked pasta.
11

Spread the beef mixture over the pasta.
12

Top with remaining pasta.
13

Pour the béchamel sauce over the top, spreading evenly.
14

Bake uncovered for 25-30 minutes until the top is golden brown and the sauce is bubbling at the edges.
15

Let rest for 5 minutes before serving.

Questions

Can I make Macaroni Bechamel dairy-free?

Yes. The dairy in this entry is 6 tbsp butter, 3 cups whole milk, 1/2 cup shredded cheddar cheese. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Macaroni Bechamel gluten-free?

Yes. The gluten in this entry is 1 lb elbow pasta, 4 tbsp all-purpose flour. Swap the pasta for a gluten-free one, cooked a minute short of its package time; the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Macaroni Bechamel keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Macaroni Bechamel?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

Baladi Salad salad
Konafa dessert
Refried Beans side

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