Bechamel macaroni casserole

Main Dish
60 Mins

Preparation Time





Bechamel macaroni casserole

Main Dish


  • ½ pack (200g to 250g) Goody ُElbow Macaroni (Shape 19)


  • 400g ground beef
  • 2 tablespoons vegetable oil
  • 2 pieces of medium sized onion, chopped
  • 2 tablespoons tomato paste
  • 1 can Goody peeled chopped tomatoes
  • 1 teaspoon garlic paste
  • ¼ teaspoon black pepper
  • ½ teaspoon oregano
  • 1 teaspoon salt (according to taste)

Bechamel Sauce:

  • ½ cup butter
  • 2/3 cup flour
  • 1 cup Velor powder milk
  • 5 cups water
  • 1 cube Goody chicken stock
  • 1 cup shredded mozzarella cheese
  • ¼ teaspoon black pepper
  • ¼ teaspoon nutmeg or cinnamon
  • 1 teaspoon salt





    1. Heat oil in a pot. Add the onion and stir till it turns golden brown. Add ground beef and cook till the water dries out.
    2. Add garlic, tomato paste, Goody peeled chopped tomatoes, black pepper, oregano, and salt and stir continuously for 10 -15 minutes till the paste thickens.

    Bechamel Sauce:

    1. In a medium pot heat butter. Add flour and stir for 2-3 minutes or until you smell the toasted flour.
    2. In a separate pot, mix Velor powder milk with water. Gradually add the milk to the flour mixture, stirring continuously until you get a smooth texture without lumps.
    3. Add chicken stock cube, nutmeg or cinnamon, salt and pepper. Cook for 7-10 minutes, stirring continuously until the sauce thickens.

    Final Dish:

    1. Preheat the oven to 200ْ C or 390ْ F.
    2. Boil Goody macaroni, following the instructions on the pack.
    3. Brush a medium-sized pan with oil. Place 2 tablespoons of béchamel sauce, covering the bottom of the pan.
    4. Mix 4 tablespoons of béchamel sauce with Goody macaroni. Add half of this mixture to the pan.
    5. Add the filling to the pan. Now place the remaining béchamel and macaroni mixture.
    6. Sprinkle mozzarella cheese on top. Pour the remaining béchamel sauce.
    7. Bake for 30-40 minutes or until the top turns golden brown.