Makarounia tou Fournou (Baked Pasta with Minced Meat and Béchamel)
A beloved Cypriot baked pasta dish, Makarounia tou Fournou features a layer of pasta topped with a rich, spiced minced meat sauce, all enveloped in a creamy béchamel and baked until golden brown.
🧂 Ingredients
- 500 g Makarounia (Cypriot pasta)(or other short pasta like penne or rigatoni)
- 500 g Ground beef or lamb
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 2 tbsp Tomato paste
- 100 ml Red wine
- 1 tsp Cinnamon
- 0.5 tsp Allspice
- to taste Salt
- to taste Black pepper
- 3 tbsp Olive oil
- 100 g Butter
- 100 g All-purpose flour
- 1 liter Milk(warmed)
- 2 large Egg yolks
- a pinch Nutmeg
- 100 g Grated Halloumi cheese(optional, for topping)
👨🍳 Instructions
- 1
Cook the makarounia according to package directions until al dente. Drain and set aside.
💡 Tip: Do not overcook the pasta as it will bake further. - 2
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
- 3
Add minced garlic and cook for another minute until fragrant.
- 4
Add the ground meat to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
💡 Tip: Ensure all meat is browned for best flavor. - 5
Stir in the tomato paste, red wine, cinnamon, allspice, salt, and pepper. Simmer for 10-15 minutes, or until the sauce has thickened.
💡 Tip: Allow the sauce to reduce to concentrate flavors. - 6
While the meat sauce simmers, prepare the béchamel. Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
- 7
Gradually whisk in the warm milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens. Season with salt, pepper, and nutmeg.
💡 Tip: Whisk continuously to prevent lumps. - 8
Temper the egg yolks by whisking a small amount of the hot béchamel into them, then whisk the tempered yolks back into the main béchamel sauce. Cook for another minute, but do not boil.
💡 Tip: Tempering prevents the yolks from scrambling. - 9
Preheat your oven to 180°C (350°F).
- 10
In a large bowl, combine the cooked pasta with about half of the béchamel sauce and toss to coat.
💡 Tip: Ensures pasta is evenly coated. - 11
Spread half of the coated pasta in a greased baking dish. Layer the meat sauce evenly over the pasta.
- 12
Top with the remaining pasta, then pour the rest of the béchamel sauce over the top, spreading it evenly.
- 13
Sprinkle with grated halloumi cheese, if using. Bake for 30-40 minutes, or until the top is golden brown and bubbly.
💡 Tip: Bake until the top is nicely browned and the sauce is bubbling. - 14
Let it rest for 10-15 minutes before serving.
💡 Tip: Allows the dish to set, making it easier to slice.
💡 Pro Tips
- ✓Using a mix of beef and lamb can add depth of flavor.
- ✓Don't skip the spices like cinnamon and allspice; they are key to the Cypriot flavor profile.
- ✓Ensure the béchamel is smooth and creamy; proper whisking is essential.
- ✓Allowing the dish to rest before serving is crucial for it to hold its shape.
🔄 Variations
- Add a layer of sliced potatoes at the bottom of the baking dish.
- Incorporate finely chopped mushrooms into the meat sauce.
- Use a vegetarian mince for a meat-free version.