Estimated reading time: 7 minutes
This recipe may contains affiliate links. Please check our Disclosure policy.
Egyptian “macarona forn” is al dente penne nestled in a warmly spiced beef base, humming with caramelized onion and rich tomato depth.. It bakes to a bubbling, golden finish—creamy and velvety inside, with a lightly crisp, cheesy crust that shatters into pure comfort.
Macarona Béchamel—known in Egypt as Macarona Forn—is our take on comfort food, a show-stopping pasta bake that bridges cultures and generations. Think of it as a cross between Greek pastitsio and Italian lasagna, but with a distinctly Egyptian soul.
Layered with al dente penne, a warmly spiced tomato-beef sauce, and a creamy, nutmeg-scented béchamel, “macarona forn” is a dish that feeds more than hunger—it nourishes memory and community.
For many Egyptian families, including mine, this dish is the crown jewel of festive tables. My mother would make it when we had guests, after long school days, or simply as an edible love letter. Its scent, wafting through the house, was a promise of warmth and connection.
Macarona Forn also reflects Egypt’s cosmopolitan past. During the country’s golden era of the 19th and early 20th centuries, Greek and Italian communities thrived alongside Egyptians, and this dish emerged from that cultural mingling. It’s no surprise that so many Egyptian tables still serve it with pride today.
Egyptian Macarona Forn at a Glance
- Cuisine: Egyptian Cuisine
- Primary Cooking Method: Stovetop and Oven
- Dietary Info: Carnivore
- Key Flavor: Warm, deep notes of cumin, coriander, tangy tomato, and nutmeg-kissed béchamel
- Skill Level: Intermediate
Ingredients & Substitutions
- All-purpose flour: Thickens the béchamel into a creamy consistency;
- Whole milk, room temperature: Creates a smooth, velvety sauce;
- Cream cheese (optional): Adds extra richness and silkiness;
- Nutmeg: Infuses the bechamel/white sauce with gentle spice;
- Grated Parmesan: Alternative to Egyptian “gebna roomi (an aged Egyptian cheese with a pungent flavor, somewhat like Romano), which adds savory depth and a golden crust;
- Butter: Unsalted butter adds richness, body and depth to the béchamel base;
- Onions: Caramelizes to build sweet, savory flavor in the meat sauce;
- Lean ground beef (max 15% fat): Provides hearty, meaty texture without excess grease;
- Garlic: Infuses the meat sauce with bold, aromatic punch;
- Spices: Warm spices such as nutmeg. cumin coriander and paprika Adds earthy warmth and balance to the meat sauce;
- Tomato passata: Also known as pureed tomatoes, creates a smooth, flavorful tomato base;
- Tomato paste: Concentrates the tomato flavor;
- Pasta water: Helps loosen and unify the meat sauce;
- Salt and pepper, to taste: Essential for seasoning and balance;
- Penne pasta: Holds shape well and catches sauce in its tubes;
- Hot water: Essential to cook the pasta;
- Sea salt: Properly seasons the pasta during boiling;
- Shredded mozzarella: Melts for a stretchy, bubbly topping.
Tips to Make the Best Egyptian Macarona Forn
Here are key tips to make the perfect Macarona Forn that will make you a star.
Cook the pasta al dente
Slightly undercook the pasta so it can absorb flavor from the sauces in the oven without turning mushy.
Caramelize the onions
Don’t rush the onions—let them turn a rich golden brown to build a sweet, savory backbone for the meat sauce.
Use warm, aromatic spices
Season the meat sauce with Egyptian staples like cinnamon, allspice, and nutmeg to infuse the dish with depth and cultural character.
Keep the Béchamel lump-free
Use room temperature milk and whisk continuously while adding it to the roux—this creates a smooth, velvety sauce that blankets the dish beautifully.
Avoid Adding oil to the cooked pasta
Adding oil to the pasta will prevent the bechamel sauce from stick to the pasta.
Jazz up your Bechamel sauce.
To amp up the flavor of your Béchamel sauce, add a dash of nutmeg, some shredded cheese, To enrich the texture, add cream cheese.
Layer thoughtfully and bake until golden
Mix some béchamel with the pasta for cohesion, layer evenly, and finish with a blend of Parmesan and mozzarella for a bubbly, golden crust.
What to Serve With Egyptian Macarona Forn
A simple Egyptian green salad salata baladi is all you need to serve alongside Macarona Forn.
Frequently Asked Questions
1. Can I make Macarona Forn ahead of time?
Yes! You can fully assemble the dish (unbaked) up to 24 hours in advance and refrigerate it. Let it come to room temperature before baking, or add extra time if baking straight from the fridge.
2. Can I freeze Macarona Forn?
Absolutely. Freeze the assembled, unbaked dish for up to 3 weeks. Thaw in the fridge overnight before baking for best results.
3. What’s the best pasta to use?
Penne is traditional and works best—its tubular shape holds the meat sauce and stands up well to baking. Rigatoni is a good substitute; avoid spaghetti, which tends to clump.
4. Can I make it vegetarian?
Yes! Substitute the beef with a mix of mushrooms or sautéed vegetables. For the béchamel, you can use plant-based milk and butter alternatives.
5. Why is my Béchamel lumpy or too thick?
Lumps usually occur when cold milk is added to hot roux. Always use room temperature milk and whisk constantly while adding it gradually. If the sauce gets too thick, thin it with a bit more milk.
More Egyptian Bechamel Recipes
More Egyptian Pasta Recipes
The Best Egyptian Macarona Forn/Bechamel: مكرونة فرنً
Equipment
Ingredients
For the Meat Sauce
- 2 tablespoons ghee, or 1 tablespoon butter + 1 tablespoon neutral oil
- 1 medium onion, finely chopped (about 1 cup)
- 1 ¼ pounds lean ground beef, no more than 15% fat
- 1 tablespoon minced garlic, about 3 cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 cup tomato passata or plain tomato purée
- 1 tablespoon tomato paste
- 1 cup reserved pasta water
- Salt and black pepper, to taste
For the Pasta
- 1 pound penne pasta
- 8 cups hot water
- 1 tablespoon sea salt
For the Béchamel (White Sauce)
- 4 tablespoons unsalted butter or ghee
- ¼ cup all-purpose flour
- 4 to 4½ cups whole milk, at room temperature
- ¼ cup cream cheese, optional
- ½ teaspoon ground cloves
- ½ teaspoon freshly grated nutmeg
- Salt and black pepper, to taste
For Assembly
- 1 tablespoon butter or oil, for greasing
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
Instructions
Step 1: Cook the Pasta.
- Bring 8 cups of salted water to a rolling boil. Add the pasta and cook for 7 minutes, or until al dente. Reserve 1 cup of the cooking water, then drain the pasta and set aside.
Step2: Make the Bechamel Sauce (White Sauce).
- In a medium saucepan over medium-low heat, melt the butter. Add the flour and whisk constantly for 2–3 minutes until a golden paste forms. Reduce heat to low and gradually whisk in the milk, stirring constantly to avoid lumps. Add the cream cheese (if using), cloves, and nutmeg. Continue whisking for about 15 minutes, or until the sauce thickens and coats the back of a spoon. Season with salt and pepper. Keep warm.
Step 3: Prepare the Sauce.
- In a large skillet, heat the ghee or butter and oil over medium heat. Sauté the chopped onion until deep golden and caramelized, about 8–10 minutes. Add garlic and cook for 1 minute. Stir in the ground beef and break it up with a wooden spoon. Cook until browned. Add the spices, tomato purée, tomato paste, and 1 cup of reserved pasta water. Stir well and simmer for 20–25 minutes, or until the sauce thickens like Bolognese.
Step 4: Assemble the Dish.
- Grease a 9×13-inch baking dish with butter or oil. In a large bowl, mix the cooked pasta with 1½ cups of béchamel, ¼ cup Parmesan, and ¼ cup mozzarella. Spread half the pasta mixture in the baking dish. Layer all the meat sauce on top. Add the remaining pasta. Pour the rest of the béchamel over the top and spread it evenly. Sprinkle with the remaining Parmesan and mozzarella.
Step 5: Bake.
- Preheat your oven to 360°F.
- Bake uncovered for 30–40 minutes, or until the top is bubbly and golden. For extra browning, broil for 3–5 minutes at the end, watching closely.
Step 6: Serve
- Let the dish rest for 15 minutes before slicing. Serve warm, preferrablly with a "salata baladi", Egyptian green salad.
Nermine's Notes
- Cook the pasta al dente and avoid overcooking it, so it doesn’t collapse and disintegrate when it is baked in the oven.
- Ghee and butter can be used interchangeably, but note that ghee lends a nuttier, more intense flavor than butter.
- For a lump-free white sauce, use room temperature milk and not cold.
- Some flour brands require more milk to form a thick creamy white sauce, so in addition to 4 cups of milk, keep 1/2 a cup extra handy.
- Avoid fatty ground meat and stick to lean meat with 15% fat maximum to avoid a greasy heavy dish.
- Using skimmed milk instead of full fat it will affect the consistency of the white sauce.
- Gebna roomi is an aged Egyptian cheese with a pungent flavor, somewhat like Romano.
Add Your Private Notes
Receive our Weekly Recipe in your Inbox
Chez Nermine is your source for wholesome, and no-fail Egyptian and Egyptian-inspired recipes. To receive our weekly recipe(s) straight to your inbox, subscribe for free to the blog here.
For fun and engaging food tutorial videos, follow us on Instagram @cheznermine and Facebook at Chez Nermine Page.
If you try this Egyptian “Macarona Forn” or any other recipe on Cheznermine.com, then don’t forget to rate the recipe and leave a comment below! And if you snapped some shots, share it on Instagram and tag @cheznermine so we can repost on Stories!
Discover more from
Subscribe to get the latest posts sent to your email.