Entree: Cyprus – Central Culinary Region – Μακαρόνια του Φούρνου ➤ Makaronia tou Fournou (Cypriot baked pasta casserole with seasoned ground meat and creamy béchamel)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 10 min

Total 1 hr 40 min

Ingredients

- 1 lb (454 g) dried macaroni or penne
- 1 lb (454 g) ground beef or ground lamb
- 3 tbsp (45 ml) olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup (120 ml) dry red wine (optional)
- 1 (14 oz) can (14 oz / 400 g) crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 1 tsp (2 g) ground cinnamon
- 1/4 tsp (1 g) ground allspice
- 1 tsp (4 g) sugar
- Salt and freshly ground black pepper to taste
- 1 cup (100 g) grated kefalotyri, kasseri, or Parmesan, divided
- For the béchamel:
  - 4 tbsp (60 g) unsalted butter
  - 1/3 cup (45 g) all-purpose flour
  - 2 1/2 cups (600 ml) milk, warmed
  - 1/4 tsp (0.5 g) ground nutmeg
  - 1 large egg, approx. 50 g, lightly beaten
  - Salt and white pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley (optional, for garnish)

Instructions

1. Preheat the oven to 375°F (190°C). Cook the macaroni in salted boiling water until very slightly under al dente (about 1–2 minutes less than package instructions). Drain and set aside.
2. While pasta cooks, heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until soft, about 6 minutes. Add garlic and cook 1 minute.
3. Add the ground meat and brown, breaking it up with a spoon until no longer pink. If using, pour in the red wine and reduce by half. Stir in crushed tomatoes, tomato paste, cinnamon, allspice, sugar, salt, and pepper. Simmer gently for 10–12 minutes until thickened. Stir in 1/2 cup (50 g) of the grated cheese and remove from heat.
4. Make the béchamel: melt butter in a saucepan over medium heat, whisk in flour and cook 1–2 minutes without browning. Gradually whisk in warmed milk until smooth and thickened, about 5–7 minutes. Stir in nutmeg, salt, and white pepper. Remove from heat and temper the beaten egg by whisking a few spoonfuls of hot béchamel into the egg, then whisk egg mixture back into the pan until fully incorporated.
5. In a large baking dish, toss the drained pasta with the meat sauce until evenly combined. Pour the béchamel over the top, smoothing it with a spatula, and sprinkle with the remaining 1/2 cup (50 g) grated cheese.
6. Bake uncovered for 30–35 minutes until the top is set and golden brown. Let rest 10 minutes before serving. Garnish with chopped parsley if desired.