Best 3 Egyptian Macaroni Bechamel Recipes

Embark on a culinary adventure to the heart of Egypt with our exquisite Egyptian Macaroni Bechamel, a harmonious blend of flavors that will tantalize your taste buds. This iconic dish, also known as Macarona Béchamel or Maqaroni Bil Bechamel, is a beloved staple in Egyptian cuisine, savored by locals and visitors alike. Our article presents a comprehensive guide to preparing this delightful dish, featuring three unique recipes that cater to various preferences and dietary restrictions.

First, we introduce the Classic Egyptian Macaroni Bechamel recipe, a traditional rendition that showcases the authentic flavors of this beloved dish. This recipe features a rich and creamy béchamel sauce, perfectly complementing the al dente macaroni and a flavorful blend of spices.

Next, we present a Vegetarian Egyptian Macaroni Bechamel recipe, a delicious alternative for those seeking a meatless option. This recipe incorporates an array of colorful vegetables, such as carrots, peas, and bell peppers, adding a vibrant touch and an extra layer of nutrition.

Finally, we offer a simplified version with our Easy Egyptian Macaroni Bechamel recipe. This recipe streamlines the cooking process, making it accessible to home cooks of all levels. It retains the essence of the classic dish while minimizing the preparation time, ensuring a quick and satisfying meal.

Whether you're a seasoned cook or a culinary novice, our Egyptian Macaroni Bechamel recipes are designed to guide you through the process effortlessly. Join us on this gastronomic journey as we delve into the secrets of this cherished Egyptian dish, promising an unforgettable culinary experience.

Here are our top 3 tried and tested recipes!

MACARONI BECHAMEL (MACARONA BECHAMEL)

Macaroni Bechamel (Macarona Bechamel) image

Macaroni bechamel is a popular Egyptian dish made with spicy ground beef between layers of penne with béchamel.

Provided by Nita Ragoonanan

Categories Main Course

Time 1h55m

Number Of Ingredients 18

Ingredients

1 lb ground beef
1 lb penne pasta
1 tablespoon olive oil
2 medium onions (thinly sliced)
2 tablespoons tomato purée
1 teaspoon chili powder
Salt
Pepper
3 tablespoons butter
3 tablespoons flour
2 cups cold milk
½ teaspoon thyme
¼ teaspoon freshly grated nutmeg
Salt
Pepper
1 egg (, beaten)
Dutch oven
Baking dish ((9x13 inches / 24x32 cm))

Steps:

Cook the pasta in a large amount of water until they are cooked but firm. Drain and set aside.
Add the oil into a Dutch oven and heat it. Brown the onions until they are translucent.
Add the beef, chili powder, thyme, salt and pepper and cook for five minutes.
Add the tomato puree and cook over medium low heat for 10 minutes.
In a non-stick pan, melt the butter.
Add the flour and whisk for a few seconds until obtaining a smooth consistency.
Add the milk, thyme and nutmeg and whisk continuously until it becomes a smooth, thick mixture.
Season with salt and pepper. Remove from heat.
Once the mixture is slightly warm, add the beaten egg and whisk quickly.
Preheat the oven to 350°F (180˚C).
Mix half the bechamel mixture in the pasta.
Place half of the pasta covered with béchamel sauce in a baking dish.
Spread the meat mixture over the pasta.
Add the rest of the pasta to form the top layer.
Pour and spread the remaining béchamel sauce on top of the last layer.
Bake for 45 to 55 minutes or until the top is golden.

EGYPTIAN MACARONI BECHAMEL

Egyptian Macaroni Bechamel image

This is an Egyptian favorite. A ground meat mixture between two layers of macaroni smothered in a creamy bachamel sauce. You can use any type of pasta you like. The most common are Penne (which is my favorite) angel hair, spaghetti or elbow macaroni. I have a glass dish that is 8x11 and I prefer to bake in this dish because I like it to be a little thick, but if you like it to be a little thinner than that you can opt for the larger 9x13.

Provided by UmmIbrahim

Categories Egyptian

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

1 (16 ounce) box penne pasta
2 lbs ground beef
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons chopped fresh parsley
1 tablespoon fresh thyme
1 teaspoon cinnamon
1 (8 ounce) can tomato sauce
1 beaten egg
1 dash parmesan cheese (optional)
8 cups cold milk
6 tablespoons butter
6 tablespoons flour
1 teaspoon fresh thyme
1/2 teaspoon nutmeg (optional)
2 beaten eggs
salt
white pepper
black pepper

Steps:

Prepare pasta according to directions on the box.
Saute the onion in a little oil over med high heat until soft. Add garlic and saute another 2 minutes.
Add the ground beef and brown.
Drain off the fat, return to the stove and add the parsley, thyme, and cinnamon until combined.
Stir in the can of tomato sauce and simmer over low heat about 10 minutes.
Remove from the heat and let it cool. Once it has cooled stir in the beaten egg. Set aside.
TO MAKE THE BACHAMEL SAUCE: In a large saucepan over med-high heat melt the butter. Once melted whisk in the flour until smooth. Keep whisking for 2 minute.
Now whisk in the milk slowly until all the milk has been added. Keep whisking making sure there are no lumps in it. Add the salt and white and black peppers to your taste.
Whisk pretty continuously until the milk is almost boiling, but not quite. Now whisk in the thyme and nutmeg (if you want it). The sauce should now be fairly thick.
Quickly whisk in the beaten eggs. Remove from heat.
TO ASSEMBLE THE DISH: Mix half the bachamel mixture into the pasta.
Put half the pasta covered with the sauce into a 9x13 baking dish.
Now layer the entire meat mixture over the pasta. You can top with a sprinkling on Parmesan cheese if you like.
Now add the rest of the Pasta to form the top layer.
Finally, pour and spread the remaining bachamel sauce over the top of the last layer.
Bake it in the oven at 400 degrees for 45-60 min or until the top is golden brown.
Enjoy!

Nutrition Facts : Calories 1486, Fat 75.4, SaturatedFat 36.9, Cholesterol 407.8, Sodium 899.8, Carbohydrate 129.2, Fiber 14.7, Sugar 3.8, Protein 74

EGYPTIAN MACARONI BECHAMEL

Egyptian Macaroni Bechamel image

Provided by My Food and Family

Categories Recipes

Time 1h20m

Number Of Ingredients 21

Ingredients

1 box (16 ounce) penne pasta
Oil
1 medium onions, chopped
2 garlic cloves, minced
2 lb ground beef
2 tablespoons chopped fresh parsley
1 tablespoon fresh thyme
1 teaspoon cinnamon
1 can (8 ounce) tomato sauce
1 beaten eggs
1 dash parmesan cheese
BECHAMEL SAUCE:
6 tablespoons butter
6 tablespoons flour
8 cups cold milk
Salt
White pepper
Black pepper
1 teaspoon fresh thyme
1/2 teaspoon nutmeg
2 beaten eggs

Steps:

1. Prepare pasta according to directions on the box.
2. Saute the onion in a little oil over med high heat until soft.
3. Add garlic and saute another 2 minutes.
4. Add the ground beef and brown.
5. Drain off the fat, return to the stove and add the parsley, thyme, and cinnamon until combined.
6. Stir in the can of tomato sauce and simmer over low heat about 10 minutes.
7. Remove from the heat and let it cool. Once it has cooled stir in the beaten egg. Set aside.
BECHAMEL SAUCE:
8. In a large saucepan over med-high heat, melt the butter. Once melted whisk in the flour until smooth. Keep whisking for 2 minutes.
9. Now whisk in the milk slowly, until all the milk has been added. Keep whisking, making sure there are no lumps in it.
10. Add the salt and white and black peppers to taste.
11. Whisk constantly until the milk is almost boiling, but not quite. Add in the thyme and nutmeg. The sauce should now be fairly thick.
12. Quickly whisk in the beaten eggs. Remove from heat.
ASSEMBLY:
13. Mix half the bechamel mixture into the pasta.
14. Put half the pasta covered with the sauce into an 8x11 baking dish.
15. Now layer the entire meat mixture over the pasta. Top with a sprinkling of parmesan cheese.
16. Add the rest of the pasta to form the top layer.
17. Pour and spread the remaining bachamel sauce on top of the last layer.
18. Bake it in the oven at 400 degrees for 45-60 min or until the top is golden brown.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Tips:

Use high-quality pasta for the best results. Durum wheat pasta is a good choice.
Cook the macaroni al dente, according to the package instructions. This means that it should be slightly firm to the bite.
Use a large pot to cook the macaroni so that it has plenty of room to move around.
Season the macaroni with salt and pepper to taste.
Make sure the béchamel sauce is smooth and creamy. If it is too thick, add a little more milk. If it is too thin, cook it for a few minutes longer.
Use a variety of cheeses in the béchamel sauce for a richer flavor. Parmesan, Gruyère, and mozzarella are all good choices.
Layer the macaroni and béchamel sauce in a baking dish and bake until it is golden brown and bubbly.
Serve the macaroni béchamel hot with a side salad or vegetables.

Conclusion:

Egyptian macaroni béchamel is a delicious and hearty dish that is perfect for a family meal. It is easy to make and can be tailored to your own taste preferences. With its combination of pasta, béchamel sauce, and cheese, this dish is sure to be a hit with everyone at the table.