Classic Macarona Bechamel: Perfect Baked Pasta Recipe with Creamy Béchamel

Nov 07, 2025 Admin Arabic Recipes

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• • Prep Time
  • 45 mins
• • Cook Time
  • 30 mins
• • Total Time
  • 1 hr 15 mins
• • Servings
  • 8 people
• • Skill Level
  • Intermediate
• • Cuisine Type
  • Egyptian

Approximate Nutritional Information (Per Serving)

Calories: 500 kcal

Protein: 28 g

Fat: 25 g

Carbohydrates: 45 g

Macarona Bechamel is a classic and beloved main dish in Arabic cuisine. The recipe features layers of penne pasta, a rich minced meat sauce ('Asaj'), and a creamy white Béchamel sauce. This recipe guarantees a perfect béchamel and a cohesive texture after baking.

Ingredients

Minced Meat Sauce ('Asaj') Ingredients

• Minced Meat: 500 grams.
• Onion: 1 large (finely chopped).
• Garlic: 2 cloves (crushed).
• Crushed Tomatoes (or Tomato Paste): half a cup.
• Vegetable Oil: 2 tablespoons.
• Salt, Black Pepper, and Mixed Spices: to taste.

Pasta Ingredients

• Penne Pasta: 500 grams.
• Salt and Oil: for boiling the pasta.

Béchamel Sauce Ingredients

• Unsalted Butter: 100 grams (half a cup).
• White Flour: 5 heaped tablespoons.
• Liquid Milk: 5 cups (1250 ml) (should be warm).
• Cream or Cooking Cream: half a cup (optional, for a richer texture).
• Salt and White Pepper: to taste.
• Shredded Mozzarella or Cheddar Cheese: half a cup (optional, for the top).

Detailed Preparation Method

1. Phase One: Boiling the Pasta

   1. In a large pot, bring plenty of water to a boil and add 1 tablespoon of salt.
   2. Add the pasta and boil for only 7–9 minutes, until it is slightly undercooked (Al Dente).
   3. Drain the hot water from the pasta and reserve half a cup of the pasta water.
   4. Add one tablespoon of Béchamel sauce to the drained pasta and stir gently to prevent sticking.

2. Phase Two: Preparing the Minced Meat Sauce ('Asaj')

   1. Heat the oil in a large pan. Add the chopped onion and sauté until tender.
   2. Add the minced meat and stir until it changes color completely.
   3. Add the crushed garlic, spices, salt, and black pepper, and stir well.
   4. Add the tomatoes or dissolved tomato paste and let the sauce simmer on low heat for 10 minutes.

3. Phase Three: Preparing the Béchamel Sauce

   1. Preparing the (Roux): In a deep pot, melt the butter over medium heat. Add the white flour and stir quickly with a whisk for one minute.
   2. Adding the Milk: Gradually add the warm milk, stirring continuously and vigorously to prevent any lumps from forming.
   3. Thickening and Seasoning: Continue stirring until the sauce thickens. Season it with salt and white pepper. You can gradually add the reserved pasta water to make the consistency more fluid.
   4. The Final Touch: Add the cream or cooking cream (if using) and stir for one minute, then remove the pot from the heat.

4. Phase Four: Assembly and Baking

   1. Preheat the oven to 200°C (400°F).
   2. Assembly:
      1. Bottom Layer: Place a ladle of béchamel at the bottom of the baking dish.
      2. The Layers: Arrange the layers: half the pasta → the minced meat → the remaining half of the pasta.
      3. Top Layer: Pour the entire remaining amount of Béchamel over the pasta, and sprinkle the shredded cheese on top (optional).
   3. Baking: Bake the dish in the oven for 25–30 minutes or until the béchamel turns a dark golden color.