Macaroni Béchamel: An Egyptian Classic

Golden and bubbly on top, creamy in the middle, and savory all the way, Egyptian Macaroni Béchamel is a beloved comfort food. The dish is a popular favorite that is commonly eaten during family gatherings and festivals. The highlight of the dish is the creamy, dreamy, Béchamel sauce. The sauce is rich with a hint of warmth from the freshly grated nutmeg. The Béchamel is then layered with penne pasta and a well-spiced, savory layer of ground beef. Growing up, this dish sat at the center of every Christmas table. Its smell—and that very first bite—always transports me back to the holidays, where conversations flowed, laughter echoed, and the occasional argument slipped in. Naturally, the friendly disputes over politics were never missing, but the real politics revolved around this dish: who made it best that year and what special touches they added.

Those “special touches” are what I value most. Each variation reflected the unique personality of the cook. The more spices, the sassier the chef; the fewer the spices, the shyer they tended to be. Even the amount of Béchamel sauce revealed who was still clinging to their New Year’s resolution to diet—and who had abandoned it. And then there were the daring few who used both heavy cream and whole milk, all while stating they’d start eating healthier next year. The choice between rigatoni and penne spoke volumes too; and if you ask me, a truly authentic Egyptian Macarona Béchamel is always made with penne.

Yet no matter who prepared it, the dish always spoke for itself. Once cut into, it revealed a warm, velvety Béchamel center that brought everyone together. To honor the unique ways each family member made this meal, I decided to share a collective recipe—one that gathers all their beloved secrets into a single dish. Because in the end, it wasn’t just about how it looked or tasted; it was about how it made us feel: loved, connected, and home.

I hope this dish brings you as many memories as it has brought me by becoming a regular dish at your table this festive season. I guarantee you that from the moment you assemble it to the moment you taste it, this dish will have you and your loved ones reaching for seconds. So, here is the recipe that will satisfy those cravings this festive season:

Ingredients (serves 10)

• 16 oz box of penne pasta
• 1 tablespoon of olive oil
• 1 stick of butter 
• ½ cup of all purpose flour
• Salt and black pepper, to taste
• 10 cups of full fat milk
• 2 eggs
• 1 large onion, finely diced
• 3 cloves of garlic, minced or crushed
• ½ teaspoon of freshly grated nutmeg
• A teaspoon of allspice
• ¾ teaspoon of cinnamon
• 1 teaspoon of dried thyme
• 1 ½ teaspoons of ground coriander
• 1 tablespoon of tomato paste
• 15 oz can of tomato passata or crushed tomatoes

Instructions

1. In a large pot of salty water add the box of pasta after it comes to a boil.
2. Lower the heat to a low to medium setting and let the pasta cook 4 minutes shy of the cook time on the box. Stir every few minutes to make sure the pasta doesn’t stick together. 
3. After the pasta is done cooking, drain it and set it aside in a large bowl.
4. Now, it is time to work on the star of the show: the Béchamel. In a large pot, melt a stick of butter over low heat.
5. Once the butter is fully melted, add the flour.
6. Combine the equal parts of butter and flour with a wooden spatula until you form a roux.
7. Cook the roux on a low to medium heat for 5 minutes until it is a pale yellow color.
8. Add the room temperature milk little by little, or by adding a ¼ of a cup and switching to a whisk.
9. Whisk the roux with the first ¼ of cup of milk until they are fully combined with no lumps.
10. Repeat the process until you have used all of the milk and there are no lumps in the sauce, making sure to constantly whisk.
11. Keep whisking the sauce until it evenly coats the back of a spoon and add salt and pepper to taste. At this time, add ½ teaspoon of freshly grated nutmeg.
12. Take the sauce off the heat and add two beaten eggs, making sure to combine well.
13. Next, bring a pan to a medium heat and add a tablespoon of olive oil. Once heated, add the ground beef.
14. Break up the beef and constantly stir for 30 minutes until the beef gets evenly browned.
15. Season with salt and pepper to taste. Then, season with allspice, cinnamon, dried thyme, and coriander powder. Stir to evenly mix all the seasonings.
16. Add the tomato paste and cook it out for 10 minutes. Then, add the tomato passata and cook for 35 minutes.
17. Take the ground beef mixture off the heat, and grease a large baking tray or line it with  parchment paper. 
18. Add half of the Béchamel sauce to the pasta and mix till all the pasta is evenly coated.
19. Add half of the pasta mixture to the baking tray and spread the pasta making sure that it covers the bottom of the tray.
20. Add the ground beef mixture and spread it making sure that it covers the pasta completely.
21. Add the rest of the pasta, spreading it to fully cover the beef.
22. Then add the rest of the bechamel sauce, spreading to fully cover the last year of pasta.
23. Bake the Macaroni Béchamel in the oven for 1 hour at 400°F.
24. The top should be golden brown and bubbly when you pull it out of the oven.

Macaroni Béchamel is more than just a dish—it’s a symbol of warmth, celebration, and the joy of feeding the people you love. Once it comes out golden and bubbling, let it rest for a few minutes, cut it into hearty squares, and enjoy the comfort of each creamy bite. Whether you’re serving it at a family gathering or a weeknight dinner, this Egyptian classic never fails to bring everyone to the table. I usually top mine with freshly cracked black pepper and a pinch of chili flakes for a kick. You can enjoy it just as it is, or serve it alongside your favorite protein or a seasonal fall salad.