Macarona Bechamel

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The Authentic Egyptian Original Layer penne with seasoned minced beef (cooked with onions and spices) between two thick layers of rich, creamy bechamel sauce. Top with a beaten egg or shredded cheese and bake until the surface is deeply golden and the edges are bubbling.

ingredients

• Pasta: 500g Penne (Rigate is best for holding the sauce).
• Meat Filling: 500g minced beef, 1 chopped onion, salt, pepper, and a pinch of allspice or cinnamon.
• Bechamel Sauce: 1 liter milk, 4 tbsp butter, 4 tbsp flour, and a dash of nutmeg.
• Topping: 1 egg (beaten) or a handful of shredded mozzarella/romano cheese.

Steps

1. Boil the Pasta: Cook the penne in salted water until al dente (slightly firm), then drain and set aside.
2. Brown the Meat: Sauté the chopped onion until soft, add the minced beef and spices, and cook until fully browned.
3. Make the Roux: Melt butter in a pot, whisk in the flour for 1–2 minutes, then slowly pour in the milk while whisking constantly until thick and smooth.
4. Assemble the Base: Toss the cooked pasta with a ladle of the béchamel sauce, then spread half of this pasta into the bottom of a greased baking dish.
5. Layer and Top: Spread the meat mixture over the pasta, cover with the remaining pasta, and pour the rest of the béchamel over the entire top.
6. Bake: Brush with a beaten egg (or sprinkle cheese) and bake at 200°C for 30–45 minutes until the top is golden brown.

Pro Tip: Let the tray rest for 15 minutes after baking so you can cut those perfect, clean squares!