How I make Macarona Bechamel at home

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Macarona Bechamel


Macarona Bechamel -My Version

Macarona Bechamel is a much-loved classic, and this is my version, gently tweaked to suit my family’s taste. I like adjusting the spices and flavours to make it richer, more comforting, and kid-friendly—This is one dish I make often during Ramadan because it’s filling, loved by everyone, and works beautifully for iftar or suhoor. It’s hearty, filling, and always a hit at our table.
Bonus: you can prepare and assemble it a day ahead, making it perfect for busy days and tired evenings


Ingredients

Pasta

  • 250 g pasta, cooked as per package instructions
    (Drain and keep aside)

Meat Sauce

  • 200 g minced beef

  • Olive oil

  • 2 garlic cloves, crushed

  • 1 onion, finely chopped

  • 2–3 tomatoes, pureed

  • 1 tsp jaggery

  • 1 tsp vinegar

  • Salt, to taste

Spices (adjust to taste):

  • 2 tsp paprika powder

  • 1 tsp pepper

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1 tsp oregano

  • ½ tsp rosemary

  • ¾ tsp cumin

  • 1 tsp marjoram

  • Fresh basil leaves

Bechamel Sauce

  • 2 tbsp butter

  • 2 tbsp flour

  • 2 cups milk

  • Salt, to taste

  • Pepper

  • Oregano & marjoram

  • Mozzarella cheese (as needed)

For Garnish

  • Cherry tomatoes, sliced

  • Pickled jalapeños

  • Fresh basil leaves

Method

Prepare the Meat Sauce

  1. Heat a pan with olive oil. Add garlic and onion; sauté until the onion is soft and lightly caramelised.

  2. Add minced beef and cook until it changes colour.

  3. Add the spice mix and stir well.

  4. Pour in the tomato purée, jaggery, and vinegar. Bring to a boil.

  5. Cover and cook on low heat for 15–20 minutes.

  6. Add fresh basil leaves, then mix in the cooked pasta. Set aside.

Prepare the Bechamel Sauce

  1. In a pan, melt butter and add flour. Sauté for a few minutes until lightly cooked.

  2. Lower the flame and gradually pour in the milk, whisking continuously to avoid lumps.

  3. Increase the heat and cook until the sauce thickens.

  4. Add salt, pepper, oregano, and marjoram. Mix well.

  5. Turn off the heat and stir in mozzarella cheese.

Assemble

  1. Grease a baking dish.

  2. Spread half of the pasta evenly in the dish.

  3. Spoon over some bechamel sauce.

  4. Add the remaining pasta, then pour the rest of the bechamel on top.

  5. Sprinkle generously with mozzarella cheese and a little oregano.

  6. Garnish with cherry tomatoes and jalapeños.

Bake

  • Bake at 200°C for 15–20 minutes, or until the cheese is melted and bubbly.

Notes

  • This dish is a Ramadan favourite in my home—my kids absolutely love it.

  • Perfect for iftar or suhoor.

  • Can be fully prepared, assembled, and refrigerated a day ahead, then baked just before serving.


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