April 7, 2026

Egyptian Macaroni Béchamel Recipe (Classic Creamy Baked Pasta)

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This Egyptian macaroni béchamel recipe is the ultimate comfort food—rich, creamy, and deeply satisfying. This classic baked pasta dish layers tender macaroni with a savory, spiced ground beef filling. It is all topped with a silky béchamel sauce that turns golden and slightly crispy in the oven. A staple in many Egyptian homes, it’s perfect for family dinners, gatherings, or whenever you crave something hearty and indulgent. Using simple ingredients and easy-to-follow steps, this recipe brings the warmth of authentic Egyptian flavors straight to your table. It’s a nostalgic meal that everyone will enjoy from the very first bite.

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Egyptian Macaroni Béchamel

A comforting baked pasta dish made with layers of macaroni, seasoned ground beef, and creamy béchamel sauce, baked until golden and bubbly.

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Prep Time 30

Cook Time 1 30

Total Time 2

Servings: 9 people

Course: Main Course

Cuisine: Egyptian, Mediterranean, Middle Eastern

Calories: 450

Ingredients Method Video

Ingredients

For the Pasta:

3/4 lb penne pasta
Salt (for boiling water)

For the Meat Filling:

1 lb ground beef
1 large onion finely chopped
2 tbsp oil
1 tsp salt
1/2 tsp black pepper
1/4 tsp ground cardamom
1/4 tsp ground nutmeg
6 tbsp tomato sauce

For the Béchamel Sauce:

8 tbsp butter unsalted
8 tbsp flour
4 1/4 cup milk
1 tbsp Salt or to taste
1 tsp ground black pepper or to taste
2 eggs

Method

Cook Pasta:

Boil penne pasta in salted water until just al dente.
Drain and set aside.

Prepare Meat Filling:

Heat the oil, sauté the onions until soft, then add the ground beef.
Cook until browned.
Season with cardamom, nutmeg, salt, and pepper.
Add tomato sauce and mix well.
Cook for 3 minutes and set aside.

Make Béchamel:

Melt butter over medium heat in a big pot.
Whisk in flour (gradually), cook 3–5 minutes or until it turns to a light golden color.
Turn off the heat. Gradually add milk, whisking until thick and smooth.
Return to medium heat again. Season with salt and pepper.
Whisk and bring to a boil. Let it boil for a minute while whisking.
Turn off the heat. Let it cool down completely.
Whisk the eggs and add them to the bechamel sauce and mix well.

Assemble:

Mix some béchamel with pasta ( about 3/4 to 1 cup).
Spread about 3 tbsp of bechamel sauce on the bottom of your 9×13 baking dish.
Layer half the pasta, then the meat, then the remaining pasta.
Pour remaining béchamel on top.

Bake:

Bake at 350°F (175°C) for an hour and 30 minutes until golden.

Video

Tips For a Perfect Creamy Macaroni Bechamel Every Time

Slightly undercook pasta to avoid mushiness
Use warm milk for a smooth béchamel
Add a pinch of nutmeg to béchamel for extra flavor
Broil for 2–3 minutes for a perfectly golden top
Let it rest 10–15 minutes before slicing

How to Store Macaroni Bechamel

You can store macaroni bechamel in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. To reheat, pop it in the oven at 350°F for 10-15 minutes or microwave with a splash of milk to keep it creamy.

What to Serve With Egyptian Macaroni Bechamel

Macaroni Bechamel is considered a main dish; you can simply serve it with fresh cucumber tomato salad, or Pickled vegetables (torshi). However, most of the Egyptians usually serve it as a side dish with grilled/rotisserie chicken, kofta, or Bufteek ( fried beef steak), along with Fresh green salad with lemon dressing, cucumber yogurt salad, and warm pita bread.

A slice of Creamy Egyptian Macaroni Bechamel served in a plate.

If you try this authentic Egyptian Macaroni Bechamel recipe, I’d love to hear how it turned out for you. Leave a comment below and let me know how you made it your own. Don’t forget to save this recipe for later and share it with family and friends who enjoy easy, delicious Mediterranean meals.

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