Macaroni béchamel – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Egypt Servings: Serves 6
Egypt Servings: Serves 6Macaroni Béchamel is a comforting and rich pasta dish hailing from Egypt. This beloved casserole combines tender pasta with a creamy béchamel sauce layered between seasoned ground beef and a golden cheesy crust. Rooted in French culinary influence during the 19th century, it has become a staple in Egyptian homes, often served during family gatherings and special occasions. Each bite offers a delightful blend of textures and flavors, making it a timeless favorite.
Ingredients
- macaroni pasta – 500 grams / 17.6 oz
- ground beef – 500 grams / 17.6 oz
- onion, finely chopped – 1 medium
- garlic cloves, minced – 2
- olive oil – 2 tablespoons / 30 ml
- salt – 1 teaspoon
- black pepper – 1 teaspoon
- cinnamon – 1/2 teaspoon
- béchamel sauce – 4 cups / 960 ml
- parmesan cheese, grated – 1 cup / 100 grams
- butter – 2 tablespoons / 28 grams
- all-purpose flour – 4 tablespoons / 32 grams
- milk – 4 cups / 960 ml
- nutmeg – 1/4 teaspoon
Instructions
- Preheat your oven to 180°C (356°F).
- Boil the macaroni in salted water until al dente, drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onions and saute until translucent.
- Add minced garlic and ground beef to the skillet, cooking until the beef is browned. Season with salt, black pepper, and cinnamon.
- To prepare the béchamel, melt butter in a saucepan over medium heat, then add flour, stirring constantly to form a paste.
- Gradually whisk in milk, stirring consistently until the sauce thickens. Season with salt and nutmeg, then set aside.
- In a baking dish, layer half the macaroni, top with the cooked beef mixture, and pour a third of the béchamel over it.
- Add the remaining macaroni and another third of the béchamel sauce. Sprinkle with Parmesan cheese.
- Pour the remaining béchamel sauce over the top and smooth it out with a spatula. Sprinkle more Parmesan if desired for a cheesy crust.
- Bake in preheated oven for 35-40 minutes or until golden and bubbling.
- Allow to cool slightly, then slice and serve warm.
Substitutions
- ground beef -> ground turkey or chicken
- parmesan cheese -> cheddar or mozzarella cheese
- olive oil -> vegetable oil
Enhancements in the Next Evolution
- Incorporate a mix of ground beef and lamb for a richer flavor.
- Add a layer of sautéed mushrooms for added depth.
- Infuse béchamel with bay leaves while cooking for an aromatic touch.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
