Creamy Egyptian Lamb Macaroni Béchamel

Creamy Egyptian Lamb Macaroni Béchamel

Safira

Egyptian macaroni béchamel is a beloved home-cooked classic that turns simple ingredients into a hearty, satisfying dinner. Tender pasta is layered with spiced lamb mince and smothered in a rich, creamy béchamel, then baked until golden and bubbling.

5 from 1 vote

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Prep Time 10

Cook Time 1 30

Total Time 1 40

Course Dinner, Lunch

Cuisine Egyptian, Middle Eastern

Servings

Calories 641 kcal

Ingredients

Lamb

2 tablespoon Oil
1 large Onion Diced
4 Garlic Cloves Crushed
1 lb Lamb Mince 10% Fat if possible
1 Bay Leaf
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 Crumbled, 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.

Variations

Cheesy topping: Sprinkle grated mozzarella or parmesan 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.

Nutrition

Calories: 641kcalCarbohydrates: 44gProtein: 25gFat: 41gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.5gCholesterol: 106mgSodium: 413mgPotassium: 675mgFiber: 3gSugar: 11gVitamin A: 1167IUVitamin C: 9mgCalcium: 254mgIron: 3mg

Keyword Bechemel, Macarona, Macaroni, Macaroni Bechemel

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