Macarona Bechamel
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
546 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Macarona Bechamel
Description
This recipe involves cooking spaghetti to al dente and coating it with a bechamel sauce made from butter, flour, milk, salt, and nutmeg, which adds a subtle warmth. The ground beef is browned with onion and seasoned with a mix of seven-spice seasoning, thyme, salt, pepper, and garlic, then combined with crushed tomatoes to form a hearty meat sauce. The pasta with bechamel is layered in a baking dish, topped with the meat sauce, and finished with shredded mozzarella cheese before baking until bubbling and golden. The final dish has a creamy texture from the bechamel, a flavorful meatiness from the spiced beef sauce, and a pleasing cheesy crust. It is a satisfying meal that can serve multiple people.
Leftovers can be refrigerated in an airtight container for several days and reheated by microwave or oven. The recipe also adapts well for freezing, with baking recommended directly from frozen or after thawing. Variations include substituting beef with ground turkey, lamb, or mushrooms for a vegetarian version, and using penne pasta for an Egyptian style variation.
Ingredients
For the meat sauce
- 1 tablespoon olive oil
- 1 pound ground beef lean
- 1 onion diced, large
- 1 teaspoon 7 spice seasoning
- 1 teaspoon thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 garlic minced, cloves
- 1 ounce crushed tomatoes canned
For the bechamel sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 2 ½ cups milk
For assembly
- 16 ounces spaghetti
- 2 cups mozzarella cheese shredded
Instructions
- Preheat the oven to 375°F. Bring a large pot of salted water to a boil. Add pasta and cook al dente according to package instructions. Drain and set aside.
- Melt the butter in a large saucepan over medium heat. Whisk in the flour until fully incorporated and lightly bubbles, then slowly whisk in the milk. Bring mixture to a boil, then simmer, whisking frequently, until the sauce is smooth and thickened. Remove from heat and stir in the salt and nutmeg.
- Add the pasta on top of the bechamel sauce and toss to combine. Transfer the pasta with the sauce to a 9x13 baking dish.
- In the pot used to cook the pasta, heat the olive oil on medium-high. Add the ground beef and onions and season with 7 spice, thyme, salt and pepper. Cook the ground beef and onions, breaking up the beef into smaller pieces with the back of a wooden spoon until browned, about 10 minutes.
- Add the garlic and cook until fragrant, 1 more minute. Stir in the crushed tomatoes, then transfer the sauce on top of the pasta in the baking dish and spread it into an even layer.
- Sprinkle the shredded mozzarella cheese on top and bake in the preheated oven until the cheese is golden and bubbly, 25-30 minutes.
Notes
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days and reheat either in the microwave or oven.
- The assembled dish can be frozen wrapped tightly; bake directly from frozen or thaw in the refrigerator overnight before baking.
- You can replace ground beef with mushrooms or other vegetables for a vegetarian version or swap in ground turkey or lamb.
- Using penne instead of spaghetti creates an Egyptian style version of this dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 546 kcal
% Daily Value*
| Calories | 546kcal | 27% |
| Carbohydrates | 58g | 19% |
| Protein | 30g | 60% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 702mg | 29% |
| Potassium | 751mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 712IU | 14% |
| Vitamin C | 10mg | 11% |
| Calcium | 374mg | 37% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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