Macarona Bel Bashamel
A classic Egyptian comfort dish of pasta layered with spiced meat sauce and creamy bechamel, finished with golden cheese.
Equipment
Ingredients
Pasta
macaroni (dry)
400 g
Meat Sauce
ground beef (raw)
500 g
onion (diced)
2 pcs
garlic (minced)
3 cloves
tomato sauce
400 ml
olive oil
30 ml
black pepper
1 tsp
salt
1 tsp
Bechamel Sauce
milk
800 ml
butter
60 g
all-purpose flour
60 g
nutmeg
0.25 tsp
salt
0.5 tsp
Topping
parmesan cheese (grated)
100 g
Instructions
Cook the pasta
Boil macaroni until al dente in salted water.
Prepare the meat sauce
Sauté onions and garlic, then brown the ground beef and simmer with tomato sauce.
Make the bechamel sauce
Melt butter, whisk in flour, then gradually add milk to make a smooth, thick sauce.
Assemble the dish
Layer half the pasta, meat sauce, remaining pasta, bechamel, and cheese in a baking dish.
Bake until golden
Bake at 180°C until the top is golden and bubbling.
Original recipe
Storage
Best reheated in oven to restore crispy top
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