5 from 56 votes
Macarona Bechamel
Macarona Bechamel is a baked pasta dish featuring spaghetti combined with a creamy bechamel sauce, topped with a ground beef tomato sauce seasoned with warm spices, and finished with melted mozzarella. The layers form a comforting casserole with rich, savory flavors and a smooth, cheesy topping.
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
8
servings
Calories:
546 kcal
Course:
Main Course
Cuisine:
Middle Eastern
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 546
% 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.