MACARONA BECHAMEL | (Egyptian Baked Pasta With Béchamel Sauce) | Step-By-Step Recipe

ground beef

🥗Healthier: ground turkey

💰Cheaper: lentils

Lentils provide protein at a lower cost.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and adds a cheesy flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

Boil rigatoni pasta according to the box instructions with a little salt and olive oil for 15 to 20 minutes.

Drain the pasta and rinse with cold water, then set aside.

Heat 2 tbsp olive oil in a pan and add chopped garlic and onion, cooking until translucent.

Add minced beef to the pan and fry until completely cooked, then add dry spices: red chili powder, salt, black pepper, cumin powder, and smoked paprika.

Stir-fry the meat and spices until oil comes to the surface.

In a separate pan, melt butter over medium-low heat, then gradually add flour while stirring to avoid lumps.

Gradually add milk to the flour mixture while stirring until it becomes creamy, then add salt and black pepper for flavor.

Once the bechamel sauce is ready and bubbling, mix 1 cup of it with the cooked pasta.

Spread some bechamel sauce on the bottom of a medium glass baking dish.

Layer the pasta on top of the bechamel sauce, followed by the ground meat, then another layer of pasta on top of the meat.

Cover the top layer of pasta with the remaining bechamel sauce, then add shredded cheddar and mozzarella cheese on top (optional).

Preheat the oven to 375 degrees Fahrenheit and bake for 30 minutes.

Let the dish rest for at least 1 hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens