Name: Creamy Macarona Bechamel Pasta
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 12 oz pasta (penne or elbow macaroni works best); 1 lb ground beef; 1 medium onion, diced; 2 garlic cloves, minced; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup tomato sauce; 1/4 cup parsley, chopped (for garnish); For the Bechamel Sauce:; 4 tablespoons unsalted butter; 1/4 cup all-purpose flour; 2 1/2 cups whole milk; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 1/4 teaspoon ground nutmeg; 1 cup shredded mozzarella cheese (optional for extra creaminess)

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Creamy Macarona Bechamel Pasta is a comforting, indulgent dish featuring tender pasta smothered in a creamy béchamel sauce and topped with a golden, baked crust. A variation of the classic Greek dish “Pastitsio,” this pasta combines rich flavors with a silky texture, making it a perfect meal for any occasion.

Why You’ll Love This Recipe

This creamy macarona bechamel pasta is a delightful combination of smooth, comforting béchamel sauce, savory pasta, and a deliciously crispy topping. The layers of flavor are perfectly balanced, making it a family favorite that can be enjoyed by both adults and kids. It’s easy to prepare, versatile, and absolutely satisfying.

Creamy Macarona Bechamel Pasta

Ingredients

For the Pasta:

12 oz (340 g) elbow macaroni or penne pasta
Salt, for pasta water

For the Béchamel Sauce:

4 tablespoons unsalted butter
1/4 cup (30 g) all-purpose flour
3 cups (720 ml) whole milk
1/2 teaspoon ground nutmeg
Salt and black pepper, to taste
1/2 cup (50 g) grated Parmesan cheese
1/2 cup (50 g) shredded mozzarella cheese

For the Meat Layer (optional):

1 tablespoon olive oil
1/2 pound (225 g) ground beef or lamb
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon ground cinnamon (optional)
1/2 teaspoon dried oregano
1/4 cup (60 ml) tomato paste
1/4 cup (60 ml) beef or vegetable broth
Salt and pepper, to taste

For the Topping:

1/2 cup (50 g) grated mozzarella or Parmesan cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain the pasta and set aside.
Prepare the meat layer (optional):
In a large skillet, heat olive oil over medium heat. Add ground beef (or lamb) and cook until browned. Add chopped onion and garlic, cooking until softened, about 5 minutes. Stir in cinnamon, oregano, tomato paste, and broth. Let the mixture simmer for 10 minutes, then season with salt and pepper. Remove from heat and set aside.
Make the béchamel sauce:
In a large saucepan, melt butter over medium heat. Stir in the flour and cook for about 1–2 minutes to form a roux, being careful not to let it brown. Slowly add the milk, whisking constantly to prevent lumps. Continue to cook, whisking frequently, until the sauce thickens, about 5–7 minutes. Stir in nutmeg, salt, pepper, and Parmesan cheese. Remove from heat and stir in the shredded mozzarella until melted and smooth.
Assemble the dish:
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the cooked pasta and the béchamel sauce, stirring to coat evenly. If using the meat layer, add the meat mixture and fold it into the pasta.
Top and bake:
Pour the pasta mixture into a greased 9×13-inch baking dish. Sprinkle the top with additional cheese. Bake for 20–25 minutes, or until the top is golden and bubbly.
Serve:
Let the macarona bechamel cool for a few minutes before serving. Cut into squares and serve hot.

Servings and timing

This recipe serves 6–8 people.
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes

Variations

Vegetarian Version: Skip the meat layer and replace with sautéed vegetables like mushrooms, spinach, or zucchini for a lighter, vegetable-packed version.
Cheesy Béchamel: Add more cheese to the béchamel sauce for extra richness, or top with a mix of cheeses like cheddar and mozzarella.
Gluten-Free: Use gluten-free pasta and substitute the flour in the béchamel with a gluten-free flour blend.
Spicy Macarona Bechamel: Add a pinch of red pepper flakes to the béchamel sauce for a subtle heat.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10–15 minutes or until warmed through. You can also reheat in the microwave, but the texture may not be as crispy on top.

FAQs

Can I prepare this ahead of time?

Yes, you can assemble the macarona bechamel in advance, cover it, and refrigerate for up to 1 day. Bake it just before serving.

Can I freeze this dish?

Yes, you can freeze the assembled dish before baking. Wrap it tightly in foil or plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight and bake as instructed.

Can I use dairy-free options?

Yes, use plant-based milk (like almond or oat milk) and dairy-free cheese options for a vegan version. You can also use a dairy-free butter substitute for the béchamel.

Can I use a different type of pasta?

Yes, you can use any pasta shape you prefer. Penne, rigatoni, or fusilli work well with the creamy sauce.

How do I make the topping extra crispy?

To get a crispy top, place the casserole under the broiler for the last 3–5 minutes of baking, keeping an eye on it to avoid burning.

Conclusion

Creamy Macarona Bechamel Pasta is the ultimate comfort food with layers of creamy béchamel sauce, tender pasta, and a crispy golden topping. Whether you add a savory meat layer or keep it vegetarian, this dish is sure to become a family favorite. It’s rich, satisfying, and perfect for feeding a crowd or enjoying as a special weeknight meal.