Egyptian dishes · About 80 minutes

Egyptian macaroni bechamel with beef

Name: Egyptian macaroni bechamel with beef
Total time: 80 min
Yield: 4 people
Cuisine: Egyptian
Ingredients: 300 g dry penne pasta; 350 g ground beef; 1 medium onion, chopped; 200 g grated tomato; 1 tbsp oil; 50 g butter; 50 g flour; 750 ml pasteurised milk; 0.75 tsp salt, or to taste; 0.25 tsp black pepper

Mawgoud Kitchen · Published 2026-10-15 · Updated 2026-10-15

Layers of pasta, tomato beef filling and smooth bechamel for an oven dish about 20 × 25 cm.

Egyptian cuisine

Listen to the recipe Start cooking ↓

Total time: 80 minutes
Servings: 4
Cuisine: Egyptian

Listen to the recipe

Play, pause or resume whenever you like. Available voices depend on your device and browser.

Reading speedVoice

Select Listen to the recipe to begin.

Illustrative image. The finished dish will vary with ingredients and presentation. About our images and recipes

Let's cook

Prepare an oven dish about 20 × 25 cm and heat the oven to 190°C. Boil the pasta for 2 minutes less than the packet directions, then drain; it finishes cooking in the oven.
Heat the oil and soften the onion for 4 minutes. Add and break up the beef, stirring until cooked. Add the tomato and one-third of the salt and pepper. Simmer for 10–12 minutes without excess liquid. Check the ground beef reaches at least 71°C with a food thermometer; colour alone is not reliable.
In another pot, melt the butter over medium-low heat. Whisk in the flour for 2 minutes without browning. Gradually add the milk while whisking until smooth.
Cook and stir the bechamel for 6–8 minutes until gently bubbling and coating the back of a spoon. Add the remaining salt and pepper. This version needs no added eggs or cheese.
Mix the pasta with one-third of the bechamel. Layer half the pasta, all the beef, then the remaining pasta in the dish. Cover with the remaining bechamel.
Bake for about 25–35 minutes until the centre is set and the top is golden. Check the centre reaches at least 74°C. Cover loosely if the surface browns before the centre is ready.
Rest for 10 minutes before cutting. Times are approximate. Larger quantities need a wider dish or additional dishes, rather than simply twice as long in the oven.

A helpful tip ✳

Start with small additions of milk and whisk continuously to avoid lumps. Strain the sauce before assembling if needed.

An editorial recipe not yet practically tested by the site team. Check actual doneness; times are approximate.

Before you start

Do I need an egg on top?

No added egg is used here. Milk, flour and butter make the bechamel, and the oven browns the surface.

Can I use ground chicken instead?

That change needs different cooking checks: ground chicken must reach 74°C. Do not apply the beef temperature to chicken; this recipe is written for beef.

Storing leftovers: Read safe storage guidance and sources

Sources

FoodSafety.gov — safe cooking temperatures

Find another recipe for what you have →

Egyptian macaroni bechamel with beef

Listen to the recipe

Let's cook

Before you start

Sources

Latest recipes

Keep your kitchen close