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Macarona Bechamel

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A beloved Egyptian classic, Macarona Bechamel is a symphony of creamy béchamel, savory meat sauce, and tender pasta, all baked to golden perfection. It’s a comforting and crowd-pleasing dish that’s surprisingly simple to make.

Ingredients

Scale

For the Meat Sauce

  • 1 tablespoon olive oil (Just a little drizzle to get things started.)
  • 1 pound lean ground beef (The heart of our savory sauce.)
  • 1 large onion, diced (For that foundational sweetness and flavor.)
  • 1 teaspoon 7 spice (This is your secret weapon! It adds a wonderful warmth and depth. If you can’t find it, a mix of cumin, coriander, and a pinch of cinnamon and cloves can work in a pinch.)
  • 1 teaspoon thyme (A classic herb that pairs beautifully with beef.)
  • 0.5 teaspoon salt (To bring out all those amazing flavors.)
  • 0.5 teaspoon pepper (A little kick to make things interesting.)
  • 2 cloves garlic, minced (Because garlic makes everything better!)
  • 25 ounce can crushed tomatoes (The rich, tangy base for our sauce.)

For the Bechamel Sauce

  • 4 tablespoons butter (The start of our luxuriously creamy sauce.)
  • 4 tablespoons all-purpose flour (This is what will thicken our béchamel.)
  • 0.5 teaspoon salt (Essential for balancing the creamy richness.)
  • 0.25 teaspoon nutmeg (My little secret! Nutmeg and béchamel are a match made in heaven.)
  • 2.5 cups milk (Whole milk will give you the creamiest result, but 2% works too.)

For Assembly

  • 16 ounces spaghetti (The perfect pasta to hold all that goodness.)
  • 2 cups shredded mozzarella cheese (For that irresistible cheesy pull.)

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat.
  2. Add diced onion to the skillet and cook until softened, about 5 minutes.
  3. Stir in 7 spice, thyme, salt, pepper, and minced garlic. Cook for 1 minute until fragrant.
  4. Pour in crushed tomatoes, bring to a simmer, and let cook for 15-20 minutes until thickened.
  5. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
  6. Gradually whisk in milk, salt, and nutmeg. Cook for 5-7 minutes, whisking constantly, until the sauce thickens and coats the back of a spoon.
  7. Cook spaghetti according to package directions until al dente. Drain well.
  8. In a large bowl, combine drained spaghetti with the meat sauce and half of the béchamel sauce. Stir gently to coat the pasta.
  9. Pour half of the remaining béchamel sauce into the bottom of a 9×13 inch baking dish.
  10. Spread the spaghetti and meat sauce mixture evenly over the béchamel.
  11. Sprinkle shredded mozzarella cheese over the pasta mixture.
  12. Pour the rest of the béchamel sauce over the cheese and pasta.
  13. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the top is golden brown and bubbly.
  14. Let stand for 10 minutes before serving.

Notes

You can prepare the meat sauce and béchamel sauce a day in advance and store them separately in the refrigerator. Assemble and bake when you’re ready to serve. If the béchamel seems too thick, whisk in a little more milk. If it’s too thin, cook it a bit longer, whisking constantly.

Find it online: https://speedydishes.com/cozy-macarona-bechamel-egyptian-comfort-food/