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overhead photo of a portion of the pyrex of macaroni b├ęchamel with a piece removed and placed on a white plate

Bechamel Pasta Macarona Bil Bachamel

A very cheesy and beefy penne pasta dish thats baked in the oven with a creamy b├ęchamel sauce.  

Course Entree
Cuisine Mediterranean, Middle Eastern
Keyword baked pasta, bechamel pasta, macaroni
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8
Author Nadia Hubbi

Ingredients

Ground Beef Mixture

  • 1 Onion
  • 2 Cloves Garlic
  • 2 lbs Ground Beef
  • 8 oz Tomato paste
  • 1/2 Teaspoon Cinnamon
  • 3 tablespoons chopped parsley

Bachamel Sauce

  • 1 stick Butter approx 120 gms
  • 8 heaping Tablespoons Flour approx 120 gms
  • 6 cups milk
  • 2-3 pinches of fresh ground nutmeg
  • 1/2 teaspoon allspice
  • salt and pepper
  • 1 cube chicken bullion optional
  • 1 lb Penne Pasta

Instructions

  1. DIRECTIONS

Beef

  1. - saute onion in oil until yellow, season with salt and pepper
  2. - add ground beef and brown, season with salt and pepper and cinnamon
  3. - drain excess water
  4. - make a well in the middle and add tomatoe paste, saute for 2-3 minutes
  5. - mix tomatoe paste with beef and turn off heat
  6. - add chopped parsley

Pasta

  1. - cook pasta per package directions. Reduce cooking time by 1 to 2 minutes as pasta will continue cooking in oven

Bachamel Sauce

  1. - melt butter in large saucepan on medium
  2. - add flour and whisk until smooth, cook for 2-3 minutes constantly whisking
  3. - add milk and whisk until flour is fully incorporated. Add fresh grated nutmeg, allspice and bullion cube. Season with salt and peoper
  4. - Continue stirring until milk comes to a slow boil
  5. - sauce will thicken after milk comed to a boil
  6. - stir for 2-3 more minutes then turn off heat
  7. - taste and add salt until desired taste
  8. - Drain the pasta and mix in 1/3 of the Bachamel sauce
  9. - Butter bottom of a 9x12 baking porcelain/Pyrex baking pan
  10. - layer in 1/2 of the pasta mixture
  11. - add all of the beef as the second layer
  12. - add remaining pasta as the third layer
  13. - pour beshcemel sauce in top until fully covered
  14. Bake in 375 degree oven in top half for 35-45 minutes. Beschemel will bubble slowly
  15. Increase temp to 425 to brown (monitor continuously to avoid burning)
  16. Remove from oven and allow to rest for 20 mins before serving