Macarona Bechamel Recipe
Macarona Bechamel is a delightful baked pasta dish combining tender penne macaroni with a flavorful ground chicken mixture, layered with creamy homemade béchamel sauce, and topped with melted mozzarella and a sprinkle of oregano for a perfect golden crust.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Scale
Pasta
- 400 g Macaroni Penne Pasta
- 1 tbsp oil
- 1/2 cup onion, chopped
- 2 tsp garlic, chopped
- 2 tsp capsicum, chopped
Chicken Mixture
- 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
Béchamel Sauce
- 2 tbsp Butter
- 1/2 cup All purpose flour
- 1/2 liter Milk
- 1 tsp black pepper
- 1/2 tsp salt
Topping
- Mozzarella cheese, as needed for topping
- 1 pinch Oregano
- Few chunks of capsicum for garnish
Instructions
- Prepare Macaroni Pasta: Boil macaroni pasta in hot water on medium to high heat for about 8 minutes until it’s 95% cooked. Drain the water and rinse with tap water to remove excess starch.
- Preparation of Chicken: Heat oil in a pan, then sauté chopped garlic and onion until they change color. Add ground chicken and cook on high heat until the chicken changes color. Add paprika, garam masala, cinnamon powder, and salt, cooking for 1 to 2 minutes on medium heat to remove raw spice flavor. Stir in tomato paste and chopped capsicum, mix well, cover, and simmer on medium to low heat for 20 minutes.
- Preparation of Béchamel Sauce: In another pan, melt butter over low heat. Add all-purpose flour and brown slightly to form a nutty roux. Gradually add milk while whisking continuously to create a thick, smooth sauce. Season with salt and black pepper and cook on low heat for a few more minutes while stirring to maintain smoothness.
- Assembling the Dish: Mix the cooked macaroni with the chicken mixture thoroughly.
- Layering: In a casserole dish, place a layer of the macaroni and chicken mix, then pour a layer of béchamel sauce over it. Repeat the layering once more. Top with mozzarella cheese, sprinkle some capsicum chunks for color, and a pinch of oregano.
- Baking: Preheat the oven for 5 to 10 minutes at 220°C (428°F). Place the casserole dish in the oven and bake for 30 minutes. Finish with 5 minutes of broiling to achieve a golden, roasted top.
- Serving: Remove the dish from the oven and let it settle for 5 minutes. Cut into cubes and serve warm.
Notes
- Ensure to rinse pasta after boiling to prevent it from sticking.
- Adjust spice levels according to preference.
- Keep whisking the béchamel sauce to avoid lumps and ensure a smooth texture.
- Broiling at the end gives a beautiful golden crust to the dish.
- Letting the dish settle before serving helps it hold shape when cut.
Keywords: Macarona Bechamel, baked pasta, ground chicken pasta, béchamel pasta, Middle Eastern pasta, baked macaroni, creamy pasta bake
Find it online: https://chefmilacook.com/macarona-bechamel-recipe/
