Creamy Baked Macaroni with Béchamel Sauce (Pasta al Forno)

Creamy Baked Macaroni with Béchamel Sauce (Pasta al Forno)

📝 Ingredients (4–6 servings)

For the pasta layer

• 400 g short pasta (macaroni, ditalini, or penne)
• 300 g minced meat (beef or chicken)
• 1 small onion, finely chopped
• 2 tbsp oil
• Salt & black pepper
• ½ tsp paprika
• Optional: chopped parsley or peas

For the béchamel sauce

• 4 tbsp butter
• 4 tbsp flour
• 4 cups (1 liter) warm milk
• Salt & white pepper
• Pinch of nutmeg (optional)

For topping

• 200–250 g mozzarella or grated cheese (emmental / cheddar mix)

👩‍🍳 Instructions

1. Cook the pasta
   Boil pasta in salted water until just al dente. Drain and set aside.
2. Prepare the meat filling
   Heat oil, sauté onion until soft.
   Add minced meat, salt, pepper, paprika.
   Cook until browned. Add parsley or peas if using.
3. Make the béchamel sauce
   Melt butter in a saucepan.
   Add flour and whisk for 1 minute.
   Gradually add warm milk, whisking constantly.
   Cook until thick and smooth. Season with salt, pepper, nutmeg.
4. Assemble
   • Mix pasta with the meat mixture.
   • Divide into ovenproof glass dishes or one large baking dish.
   • Pour béchamel sauce evenly on top.
   • Finish with grated cheese.
6. Bake
   • Bake at 180°C (350°F) for 25–30 minutes
   • Until golden and bubbly on top.
8. Serve
   Let rest 5 minutes. Serve hot and stretchy 😋