Macarona Béchamel

Name: Macarona Béchamel
Prep time: 10 min
Cook time: 44 min
Total time: 54 min
Ingredients: 3 tsp Salt; 10½ oz Penne; 1 tbsp Olive Oil; 1 Onion; 1¼ lb Ground Beef; 1 tsp Allspice; ½ tsp Black Pepper; 1½ tbsp Butter; ½ cup All-Purpose Flour; 3¼ cups Milk; 1 pinch Nutmeg

By Eatpace

Egyptian baked pasta layers spiced ground beef between penne and a creamy béchamel topping. The pasta and filling cook while the oven heats, making this a practical weeknight bake.

Total: 54 min; 10 prep · 44 cook
Serves: 4; Scale it below
Calories: 828; kcal per serving
Protein: 46g; per serving

Plan this dinner Jump to recipe

A portion of baked penne and spiced ground beef with a lightly browned béchamel topping.

54 min

Method

7 steps Oven 400°F 10 min prep · 44 min cook

Prep

Step 1. Heat the oven to 400°F (200°C). Bring a large pot of water to a boil.

Cook

Step 2. Add two-thirds of the Salt and the Penne to the boiling water. Cook until just shy of tender, about 8 minutes, then drain.
Step 3. Meanwhile, heat Olive Oil in a large skillet over medium-high heat. Add Onion and Ground Beef; break up the beef and cook until no pink remains, about 8 minutes.
Step 4. Stir Allspice and Black Pepper into the beef and cook until fragrant, about 1 minute. Remove from the heat.
Step 5. Melt Butter in a saucepan over medium heat. Stir in All-Purpose Flour until it forms a paste, about 1 minute. Gradually whisk in Milk, the rest of the Salt, and Nutmeg; simmer, whisking, until thick enough to coat a spoon, about 6 minutes.
Step 6. Mix a few spoonfuls of béchamel into the drained pasta. Spread half the pasta in a baking dish, top with the beef, then the remaining pasta. Pour the remaining béchamel evenly over the top.
Step 7. Bake until bubbling and lightly browned on top, about 20 minutes. Rest for 10 minutes before cutting into portions.

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Tips

Good to know

Cook the pasta slightly underdone so it holds its shape after baking.

Leftovers

Refrigerate leftovers within 2 hours and reheat portions until steaming hot within 3 to 4 days.

Good to know

Check the ground beef with a thermometer; it should reach 160°F.

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