Macaroni béchamel looks difficult, but it is really simple steps done in order. What separates a firm tray with a golden top from a runny or dry one is small details. Here is the Egyptian way as homes make it, with the secrets passed between cooks.
The basic ingredients
| Layer | Usual ingredients |
|---|---|
| Pasta | Usually penne, and salt for the water |
| Meat | Minced meat, chopped onion, salt and black pepper, sometimes mixed spices or tomato sauce |
| Béchamel | Butter or ghee, flour, milk, salt, white pepper and a pinch of nutmeg |
| Top | Cheese (mozzarella or rumi), and in some homes a beaten egg |
There are no «official quantities»; every home adjusts to the size of the tray and the number of people.
Step one: boiling the pasta
The pasta is boiled in plenty of salted water, but the secret is to take it off a little before it is fully cooked. Why? It finishes cooking in the oven as it absorbs the béchamel. Overcook it at the start and the tray turns mushy.
After draining, many cooks toss it with a knob of butter or a little béchamel so it does not stick together.
Step two: browning the meat
- Onion is softened in a little oil or ghee.
- The minced meat goes in and is stirred until it breaks up and changes colour.
- Seasoning: salt and pepper, and in some homes mixed spices or ground cardamom.
- If using tomato sauce, it cooks until absorbed.
The secret is that the meat should be dry, not watery. Any liquid makes the layer above run and the tray will not cut neatly.
Step three: the béchamel
This is the heart of the dish. The familiar method:
- Butter melts over low heat.
- Flour goes in and is stirred for a minute or two until the raw-flour smell goes, without browning.
- Milk is added gradually while whisking constantly.
- Keep stirring until it thickens and coats the back of a spoon.
- Season with salt, white pepper and nutmeg.
The secret of smooth béchamel: many cooks warm the milk first, since warm milk with the flour reduces lumps. If lumps do form, a wire whisk and steady stirring will smooth them out.
Consistency: the béchamel on top is a little thicker than an ordinary béchamel, so it holds the top and does not run into the tray.
Step four: the layers
- Butter the tray.
- Lay half the pasta on the bottom; some homes mix it with a little béchamel.
- Spread the meat evenly over it.
- Add the rest of the pasta over the meat.
- Pour the béchamel over the top and smooth it to the edges.
- Finish with cheese, or brush a beaten egg over the béchamel.
Step five: the oven and resting
The tray goes into a hot oven until the top turns golden; some switch on the top grill at the end to toast it.
The step many forget: let it rest after it comes out, before cutting. Very hot macaroni falls apart, but after a while it sets and cuts into clean squares.
Mistakes that spoil the tray
| Mistake | Result | Fix |
|---|---|---|
| Overcooked pasta | Mushy | Take it off early |
| Watery meat | Runny tray | Cook the meat dry |
| Flour burnt in the butter | Dark, bitter béchamel | Low heat and stirring |
| Milk added all at once | Lumps | Gradually, with a whisk |
| Thin béchamel | Top will not set | Let it thicken more |
| Cutting straight away | Falls apart | Wait a little |
Can it be made ahead?
Yes, and that is one of its strengths for gatherings. Many cooks assemble the whole tray (pasta, meat and béchamel) hours ahead, keep it covered in the fridge, and bake it shortly before the meal. The only difference is that it needs a little longer in the oven to heat through. Leftovers keep in the fridge and reheat best in the oven, so the top crisps again.
Additions that vary from home to home
- Egg in the béchamel or on top: a firmer, glossier top.
- Bell pepper with the meat: a slightly different taste.
- Cheese inside between the layers for cheese lovers.
- Some homes make it with chicken instead of meat.
For the dish's story and how it reached Egypt, read the story of macaroni béchamel.
No time to make it?
At Rokn Warda in Al Khobar you will find a macaroni béchamel casserole: macaroni, seasoned minced meat, creamy béchamel and mozzarella. Order it from the menu for delivery in Al Khobar and Dammam, or try it in our dining room. For what to order with it, read macaroni béchamel in Al Khobar. For more on casserole cooking read Egyptian tawagen: the secret of slow cooking.
