Egyptian macaroni béchamel is a beloved home-cooked classic that turns simple ingredients into a hearty, satisfying meal. Tender pasta is layered with spiced lamb mince and smothered in a rich, creamy béchamel, then baked until golden and bubbling.
Warm, comforting, and full of flavour, this dish is perfect for family dinners, special gatherings, or any time you want a meal that feels both familiar and indulgent. A true taste of Egyptian home cooking.
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Why You'll Love This Recipe
- Rich and hearty with spiced lamb mince
- Creamy, lump-free classic béchamel sauce
- Balanced warming spices without overpowering heat
- Ideal for make-ahead meals and freezer-friendly
- A crowd-pleasing dish loved by both kids and adults
What Is Macaroni Béchamel in Egyptian Arabic?
In Egyptian Arabic, this dish is called:
مكرونة بشاميل
Pronounced: Makaronah Be-sha-meel
You may also see it written as:
Macarona Bechamel
Egyptian Macaroni Béchamel
Egyptian Baked Pasta with Béchamel Sauce
The History of Macaroni Béchamel in Egyptian Cuisine
Macaroni Béchamel, known in Egypt as Macarona Bechamel, is one of the most beloved comfort dishes in Egyptian households. While béchamel sauce itself has French origins, the dish as we know it today is unmistakably Egyptian, shaped by local tastes, family traditions, and generations of home cooks.
The recipe became popular in Egypt during the late 19th and early 20th centuries, when European culinary influences entered Egyptian kitchens. Egyptian cooks took the classic French white sauce and transformed it into something heartier and more suited to family-style dining by pairing it with spiced minced meat, pasta, and warming aromatics.
Unlike Italian baked pasta dishes, the Egyptian version is defined by its fragrant spice profile often including allspice, cinnamon, and cardamom and its generous, creamy béchamel layer that forms a soft, almost custard-like topping once baked. Lamb or beef is traditionally used, making the dish both filling and celebratory.
Today, macaroni béchamel is a staple at:
Family gatherings
Ramadan iftars
Eid celebrations
Weekend lunches
Every household has its own version, passed down through mothers and grandmothers, each with slight variations in spice, cheese, or layering technique. What remains constant is its role as a dish that represents comfort, hospitality, and home in Egyptian food culture.
This recipe stays true to that tradition. It is rich, gently spiced, and made to be shared.
Ingredients and why they Are Used
Lamb mince (90%): Lean enough to avoid excess grease, yet rich enough to deliver deep flavour.
Onion & garlic: The flavour foundation. They add sweetness and depth.
Allspice, cinnamon & cardamom: Classic Middle Eastern notes that elevate the lamb without overwhelming it. I also add some Chilli Powder.
Bay leaf: Adds subtle aromatic complexity during simmering.
Tomato purée & tomatoes: Provide acidity and body, balancing the richness of the meat.
Salt and Pepper: For seasoning.
Stock cube: Intensifies savoury depth quickly and effectively.
Butter & flour: The backbone of a traditional béchamel, creating a smooth, creamy texture.
Milk: To create a luscious dreamy bechemel.
Nutmeg: Essential in béchamel. It is warm, fragrant, and unmistakably comforting.
Cheese (optional): Adds richness, saltiness, and a golden finish when baked.
Penne: Traditionally this recipe is made with Penne but I have made it with Fusilli plenty of times.
How to Make Macaroni Béchamel
- Prepare the Lamb Sauce
Heat the oil in a pan over medium heat. Add the chopped onion and cook until golden brown. Stir in the garlic and cook for another minute until fragrant.
Add the lamb mince, breaking it up well. Cook until browned, then add the bay leaf, allspice, salt, pepper, cinnamon, cardamom, and chilli. Stir well so the spices coat the meat evenly. Bloom the spices for 1-2 minutes.
Mix in the tomato purée, tomatoes, and stock cube. Reduce the heat and allow the sauce to simmer until thick, rich, and deeply flavourful. Remove the bay leaf and set aside.
- Cook the Pasta
Boil the penne in well-salted water until just al dente. Drain and set aside, it will finish cooking in the oven. - Make the Béchamel Sauce
In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to cook out the raw flour taste.
Gradually add the milk, whisking constantly to prevent lumps. Continue stirring until the sauce thickens and becomes smooth and glossy. Season with salt and freshly grated nutmeg. Stir in cheese if using.
4. Assemble & Bake
In a baking dish, add a little bechemel, then add a layer of pasta and a layer of lamb. Follow with more Pasta then add remaining béchamel evenly over the top and smooth it out.
Bake in a preheated oven at 180°C (350°F) until the top is set and lightly golden - about 30-40 minutes. I then put it under the grill for 1-2 minutes for it to colout. Let it rest for 10-15 minutes.
Tips for the Best Macaroni Béchamel
- Always whisk béchamel continuously for a silky finish
- Resting the dish helps it set and enhances flavour
- Use freshly grated nutmeg for maximum aroma
- A blend of mozzarella and cheddar works beautifully in the béchamel
Variations
Cheesy topping: Sprinkle grated mozzarella or cheddar on top before baking for a golden, gooey crust.
Meat-free: Swap lamb for a hearty mix of lentils or sautéed vegetables to make a vegetarian-friendly version.
FAQs
Can I make macaroni béchamel ahead of time?
Yes, assemble it fully, cover, and refrigerate for up to 24 hours before baking.
Can I freeze macaroni béchamel?
Absolutely. Freeze before baking for best results.
What cheese is best for béchamel?
Mozzarella for stretch, cheddar for flavour, or a mix of both.
More Recipes you might like:
Egyptian Koshari - Egypt's beloved street food
Shorbat Adas - Arabic (Middle Eastern) Lentil Soup
Kabsa (Machboos): the Middle East's iconic Chicken and Rice Dish
Slow Cooked Middle Eastern Lamb Shoulder with Harissa (Falling Off the Bone)
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📖 Recipe
Creamy Egyptian Lamb Macaroni Béchamel
Ingredients
Lamb
- 2 tablespoon Oil
- 1 large Onion Diced
- 4 Garlic Cloves Crushed
- 1 lb Lamb Mince 10% Fat if possible
- 1 Bay Leaf
- 1 ½ - 2 teaspoon All Spice
- Salt and Pepper I use a lot of Pepper!
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Cardamom Optional
- 1 teaspoon Red Chilli Powder Optional
- 2 tablespoon Tomato Paste Tomato Puree
- 300 g Plum Tomatoes Pureed, or Passata
- 1 Chicken Stock Cube Crumbled
Penne
- 250 g Penne Pasta
- Salt
Bechemel
- 100 g Butter
- 100 g Plain Flour All Purpose
- 1.2 l Milk
- 1 Chicken Stock Cube Crumbles, Optional
- ⅛ teaspoon Ground Nutmeg
- Salt and Pepper
Optional Additions
- 150 g Mature Cheddar
- 100 g Mozarella
Instructions
Prepare the Lamb
- Heat the oil in a pan over medium heat. Add the chopped onion and cook until golden brown. Stir in the garlic and cook for another minute until fragrant.Add the lamb mince, breaking it up well. Cook until browned, then add the bay leaf, allspice, salt, pepper, cinnamon, cardamom, and chilli. Stir well so the spices coat the meat evenly. Bloom the spices for 1-2 minutes. Mix in the tomato purée, tomatoes, and stock cube. Reduce the heat and allow the sauce to simmer until thick, rich, and deeply flavourful. Remove the bay leaf and set aside.
Cook the Pasta
- Boil the penne in well-salted water until just al dente. Drain and set aside, it will finish cooking in the oven.
Make the Béchamel Sauce
- In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to cook out the raw flour taste. Gradually add the milk, whisking constantly to prevent lumps. Continue stirring until the sauce thickens and becomes smooth and glossy. Add Chicken Stock. Season with salt, pepper and freshly grated nutmeg. Stir in cheese if using.
Assemble & Bake
- In a baking dish, add a little bechemel, then add a layer of pasta and a layer of lamb. Follow with more Pasta then add remaining béchamel evenly over the top and smooth it out. At this stage, if you are using cheese - sprinkle it over. Bake in a preheated oven at 180°C (350°F) until the top is set and lightly golden - about 30-40 minutes. I then put it under the grill for 1-2 minutes for it to colout. Let it rest for 10-15 minutes.
Notes
Tips for the Best Macaroni Béchamel
- Always whisk béchamel continuously for a silky finish
- Resting the dish helps it set and enhances flavour
- Use freshly grated nutmeg for maximum aroma
- A blend of mozzarella and cheddar works beautifully in the béchamel.
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