Egyptian Macaroni Bechamel - Kraft Recipes Top
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Egyptian Macaroni Bechamel

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What You Need

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Make It

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  • 1. Prepare pasta according to directions on the box.
  • 2. Saute the onion in a little oil over med high heat until soft.
  • 3. Add garlic and saute another 2 minutes.
  • 4. Add the ground beef and brown.
  • 5. Drain off the fat, return to the stove and add the parsley, thyme, and cinnamon until combined.
  • 6. Stir in the can of tomato sauce and simmer over low heat about 10 minutes.
  • 7. Remove from the heat and let it cool. Once it has cooled stir in the beaten egg. Set aside.
  • 8. In a large saucepan over med-high heat, melt the butter. Once melted whisk in the flour until smooth. Keep whisking for 2 minutes.
  • 9. Now whisk in the milk slowly, until all the milk has been added. Keep whisking, making sure there are no lumps in it.
  • 10. Add the salt and white and black peppers to taste.
  • 11. Whisk constantly until the milk is almost boiling, but not quite. Add in the thyme and nutmeg. The sauce should now be fairly thick.
  • 12. Quickly whisk in the beaten eggs. Remove from heat.
  • 13. Mix half the bechamel mixture into the pasta.
  • 14. Put half the pasta covered with the sauce into an 8x11 baking dish.
  • 15. Now layer the entire meat mixture over the pasta. Top with a sprinkling of parmesan cheese.
  • 16. Add the rest of the pasta to form the top layer.
  • 17. Pour and spread the remaining bachamel sauce on top of the last layer.
  • 18. Bake it in the oven at 400 degrees for 45-60 min or until the top is golden brown.

Special Equipment Needed


This is an Egyptian favorite. A ground meat mixture between two layers of macaroni smothered in a creamy bachamel sauce. You can use any type of pasta you like. The most common are penne (which is my favorite), angel hair, spaghetti or elbow macaroni. I prefer to bake in an 8x11 glass dish because I like it to be a little thick, but if you like it to be a little thinner than that you can opt for the larger 9x13.

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