Name: Macarona Bechamel Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Middle Eastern
Ingredients: 400 g Macaroni Penne Pasta; 1 tbsp oil; 1/2 cup onion, chopped; 2 tsp garlic, chopped; 2 tsp capsicum, chopped; 100 g Ground chicken; 1 tsp Paprika; 1 tsp All spice (garam masala); 1/2 tsp Cinnamon Powder; 1 tsp Salt; 1 tbsp Tomato Paste; 2 tbsp Butter; 1/2 cup All purpose flour; 1/2 liter Milk; 1 tsp black pepper; 1/2 tsp salt; Mozzarella cheese, as needed for topping; 1 pinch Oregano; Few chunks of capsicum for garnish

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Introduction

Macarona Bechamel is a comforting baked pasta dish layered with flavorful ground chicken and creamy béchamel sauce. It’s a lovely twist on classic pasta bake that combines aromatic spices and melty mozzarella for a satisfying meal.

The image shows a baked pasta dish in a clear oval glass baking dish. The bottom layer consists of pasta mixed with bits of green vegetables and tomato sauce, visible through melted cheese on top. The top layer is a thick, golden melted cheese with some browned spots and a sprinkle of dried herbs. The dish sits on a white cloth on a white marbled surface. There is a glimpse of a white woman’s hand holding a fork near a blue plate to the side, and the photo has natural lighting with a soft shadow. photo taken with an iphone --ar 4:5 --v 7

Ingredients

400 g macaroni penne pasta
1 tbsp oil
1/2 cup onion, chopped
2 tsp garlic, chopped
100 g ground chicken
1 tsp paprika
1 tsp all spice (garam masala)
1/2 tsp cinnamon powder
1 tsp salt
1 tbsp tomato paste
2 tsp capsicum, chopped
Béchamel sauce:
2 tbsp butter
1/2 cup all-purpose flour
1/2 liter milk
1 tsp black pepper
1/2 tsp salt
Mozzarella cheese, for topping
1 pinch oregano

Instructions

Step 1: Bring a large pot of water to a boil. Cook the macaroni pasta for about 8 minutes over medium-high heat until it is 95% cooked. Drain the water and rinse the pasta with tap water to release excess starch.
Step 2: Heat oil in a pan over medium heat. Sauté chopped garlic and onion until they change color. Add ground chicken and cook on high heat until the chicken changes color.
Step 3: Add paprika, garam masala, cinnamon powder, and salt to the chicken. Cook the spices over medium heat for 1 to 2 minutes to remove raw flavors.
Step 4: Stir in tomato paste and mix well. Add chopped capsicum for color. Cover and cook on low to medium heat for 20 minutes.
Step 5: To make the béchamel sauce, melt butter in a pan over low heat. Add all-purpose flour and cook until it turns into a nutty paste.
Step 6: Gradually add milk, stirring constantly to avoid lumps, and cook on low heat until the sauce thickens smoothly. Season with salt and black pepper.
Step 7: Combine the cooked macaroni with the prepared chicken mixture.
Step 8: In a casserole dish, layer the macaroni and chicken mixture, then pour a layer of béchamel sauce over it. Repeat the layers once more.
Step 9: Top the final layer with shredded mozzarella cheese, sprinkle chopped capsicum chunks for color, and add a pinch of oregano.
Step 10: Preheat the oven for 5 to 10 minutes at 220°C (428°F). Bake the pasta for 30 minutes, then broil for 5 minutes until the top is golden and roasted.
Step 11: Remove from oven and let the dish rest for 5 minutes before cutting into cubes and serving.

Tips & Variations

Use ground turkey or beef instead of chicken if preferred.
Add sautéed mushrooms or spinach to the chicken mixture for extra veggies.
Use sharp cheddar cheese or a cheese blend if you want a stronger cheese flavor.
To make the béchamel sauce richer, substitute half of the milk with cream.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through to maintain the best texture. Avoid microwaving to keep the béchamel sauce creamy and smooth.

How to Serve

A glass baking dish filled with baked pasta, showing three main layers: the bottom layer is golden brown pasta pieces, the middle layer is melted white cheese mixed with bright green vegetable bits, and the top layer is a thick spread of bubbly, slightly browned white cheese sprinkled evenly with black herbs. The pasta edges peek out around the cheese, adding textured golden spots. The dish rests on a folded white and light green cloth, placed on a white marbled surface. Nearby, a white plate holds a fork and knife, and there is a blue plate with extra pasta in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this recipe?

Yes, you can use penne, rigatoni, or any sturdy pasta shape that holds up well during baking. Avoid very thin pasta as it may become mushy.

Is béchamel sauce necessary, or can I skip it?

Béchamel adds creaminess and richness to the dish, but if you prefer a lighter option, you can replace it with a tomato-based sauce or a simple cheese sauce.