Macarona Bechamel
User Reviews
5
10 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Additional Time
10 mins
-
Servings
6 people
-
Calories
558 kcal
-
Course
Main Course
-
Cuisine
Middle Eastern
Macarona Bechamel
Report
Macarona Bechamel is a baked pasta dish featuring al dente penne mixed with a savory spiced ground beef tomato sauce, layered with a creamy béchamel sauce made from butter, flour, milk, cream, and seasoned with garlic and nutmeg. Mozzarella adds a stretchy texture on top. The meat sauce is richly flavored with allspice, cinnamon, garlic, and Italian herbs, simmered until well developed. Baked until bubbling, this dish offers a smooth, comforting texture and warmth from the spices. It is well suited for family dinners that benefit from a rich, hearty pasta bake.
Description
Macarona Bechamel combines penne pasta with a robust meat sauce alongside a silky béchamel topping enhanced with garlic and optional nutmeg. The meat sauce starts by browning ground beef with onions and spices like allspice, cinnamon, and garlic, then slowly simmers with tomato sauce, paste, and herbs to deepen the flavors. The béchamel is prepared by browning a buttery roux, then whisking in milk and cream to create a thick, creamy sauce. Garlic adds aromatic depth, and nutmeg provides subtle warmth. After cooking the pasta until just firm, the layers are assembled and topped with shredded mozzarella for a golden, stretchy finish. The result is a comforting pasta bake with a blend of creamy and savory flavors.
Serve Macarona Bechamel warm for a filling meal; its rich texture pairs well with simple sides or a green salad to balance the richness.
Leftover macarona can be refrigerated covered for up to 4 days and reheated in the microwave or oven. It freezes well for several months either before or after baking; if frozen uncooked, bake it longer without thawing for best results.
Share:
Ingredients
For the meat sauce:
- 2 tablespoon vegetable oil
- 1 onion diced
- 1 lb ground beef 500 g
- 1 teaspoon allspice or seven spices
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 garlic cloves, minced
- 1 can tomato sauce (15 oz or 400g)
- 1 carton tomato paste 5 oz or 135 g
- 1 teaspoon Italian seasoning or 1/2 teaspoon dried oregano and 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1 teaspoon brown sugar
- 1/2 cup water hot
For the béchamel:
- 1/4 cup unsalted butter 1/2 stick, 56 g, at room temperature
- 1/4 cup flour 31g
- 2 cups milk 480 ml, full fat
- 1 cup heavy cream 230 ml
- 2 garlic cloves, minced
- salt to taste
- black pepper to taste
- pinch nutmeg optional
For assembling:
- 1 penne pasta 14 oz or 400 g
- 3/4 cup mozzarella cheese 170 g, shredded
Instructions
- Cook the pasta until al dente according to package instructions, then drain and set aside. Make sure not to overcook because pasta will continue to cook in the oven.
For the meat sauce:
- In a medium saucepan over medium high heat, heat the vegetable oil then sauté the onion for a few minutes until soft and translucent. Add the ground beef and cook until it browns, breaking up the beef with a wooden spoon to prevent clumps. If you like, drain the fat from the meat before continuing.
- Add the all spice or seven spices, cinnamon, salt, black pepper, and minced garlic.
- Add the tomato sauce, tomato paste, Italian seasoning, garlic powder and brown sugar. Boil for 5 minutes. Add the water, reduce heat to low, and simmer for 30 minutes. Taste and adjust seasoning if necessary.
To make the béchamel:
- In a medium saucepan, over medium heat, melt the butter with the flour. Whisk until the mixture becomes golden brown (About 3 minutes).
- Warm the milk and heavy cream by combining them in a large microwave safe bowl for a minute so until warm but not boiling.
- Pour the warm milk and cream over the butter/flour mixture, whisking constantly. Add the garlic, salt and pepper, and nutmeg if using. Reduce the heat to medium low (so mixture simmers) and continue to whisk constantly until mixture has thickened. This will take a good 8-10 minutes.
- Once béchamel sauce has formed, turn off the heat and set pan aside to cool slightly.
To assemble:
- Preheat oven to 180 C (350 F). Coat the bottom of a 9x13 inch pyrex or ceramic baking pan with a tablespoon or so of béchamel sauce so the pasta doesn't stick to the bottom.
- Add 1/2 cup of bechamel sauce to the cooked pasta, and stir to combine.
- Layer the baking dish with half of the pasta, then add all of the meat sauce and spread evenly. Add the second half of the pasta, then all the remaining bechamel sauce. Spread evenly.
- Bake for 35 minutes until bechamel has turned golden brown, then optional but recommended, add 1 cup of shredded mozzarella cheese evenly to the top and return to the oven and broil for an additional 3-5 minutes until cheese is golden brown and bubbling. Let rest 10-15 minutes before cutting and serving.
Notes
- Omitting mozzarella results in a more traditional macarona bechamel texture without the stretchy cheese.
- Use allspice, seven spices, or a mixed herb blend to season the beef sauce.
- A vegetarian version can be made by excluding beef and adding diced spinach and mushrooms.
- Store leftovers in the refrigerator covered tightly for up to 4 days and reheat thoroughly before serving.
- Freeze for 4-6 months either before baking or after; bake directly from frozen if necessary, adding time to cooking.
Nutrition Information
Show Details
Serving
540g
Calories
558kcal
(28%)
Carbohydrates
12g
(4%)
Protein
21g
(42%)
Fat
47g
(72%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
15g
(75%)
Trans Fat
1g
(50%)
Cholesterol
140mg
(47%)
Sodium
632mg
(26%)
Potassium
423mg
(9%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
1057IU
(21%)
Vitamin C
2mg
(2%)
Calcium
227mg
(23%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 558 kcal
% Daily Value*
| Serving | 540g | |
| Calories | 558kcal | 28% |
| Carbohydrates | 12g | 4% |
| Protein | 21g | 42% |
| Fat | 47g | 72% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 140mg | 47% |
| Sodium | 632mg | 26% |
| Potassium | 423mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 1057IU | 21% |
| Vitamin C | 2mg | 2% |
| Calcium | 227mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
Other Recipes
You'll Also Love
