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Macaroni Bishamel

Updated: Aug 8

This dish is a classic in Egyptian cooking and is a staple during feast times. It's easy to cook and delicious!


• Ground beef. 1kg

• Garlic cloves. 2

• Onion, medium. 1

• Parsley, fresh. 2 tbsp

• Thyme, fresh. 1 1/2 tbsP

• Tomato's. 1kg

• Penne pasta. 1kg

• Black pepper. 1 tsp

• Flour. 6 tbsp

• Salt. 1 tsp

• Butter. 6 tsp

• Milk. 8 cups

• Parmesan 1/2 cup

• Cheese. 2 cups


  1. Prepare pasta according to directions on the packet.

2. Saute the onion in a little oil over med high heat until soft. Add garlic and saute another 2 minutes.

3. Add the ground beef and brown.

4. Drain off the fat, return to the stove and add the parsley and thyme until combined.

5. Stir in blended tomatos and simmer over low heat about until rejoiced

6. Remove from the heat and let it cool.


7. Put a large saucepan over med-high heat melt the butter. Once melted whisk in the flour until smooth. Keep whisking for 2 minute.

8. Now whisk in the milk slowly until all the milk has been added. Keep whisking making sure there are no lumps in it. Add in half of grated cheese stir till melted, add the salt and black peppers to your taste.

9. Whisk pretty continuously until the milk is almost boiling, but not quite. Now whisk in the thyme (if you want it). The sauce should now be fairly thick.

10. Remove from heat.


Mix half the bachamel mixture into the pasta.

Put half the pasta covered with the sauce into a 9x13 baking dish.

Now layer the entire meat mixture over the pasta. You can top with a sprinkling on Parmesan cheese if you like.

Now add the rest of the Pasta to form the top layer.

Finally, pour and spread the remaining bachamel sauce over the top of the last layer and top with grated cheese mixed with the parmesan.

12. Bake it in the oven at 400 degrees for 45-60 min or until the top is golden brown.

13 .Enjoy!


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