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Golden square of Cypriot baked macaroni with béchamel top and cinnamon beef sauce visible on the cut side, on a white plate

Cypriot Makaronia Tou Fournou: Baked Pasta with Béchamel

Long macaroni layered with cinnamon beef sauce and a thick egg-and-halloumi béchamel, baked until the top is golden and set.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 504
Ingredients Method Notes

Ingredients
  

Pasta
  • 500 g long tubular macaroni (or ziti)
  • 2 tbsp fine semolina divided
  • 1 tbsp olive oil
Meat Sauce
  • 2 tbsp olive oil
  • 1 onion large; finely chopped
  • 3 garlic cloves minced
  • 500 g ground beef or pork, or a mix
  • 2 tbsp tomato paste
  • 400 g crushed tomatoes can
  • 120 ml red wine
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1 bay leaf
  • 1 tsp salt plus more to taste
  • 1/2 tsp black pepper
Béchamel Topping
  • 90 g butter
  • 90 g flour
  • 1 liter whole milk warmed slightly
  • 2 eggs large; lightly beaten
  • 150 g grated halloumi (or kefalotyri) divided
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt

Method
 

Cook the Pasta
  1. Heat the oven to 190 C / 375 F. Grease the 33 x 23 cm / 9 x 13-inch baking dish and sprinkle 1 tbsp of the semolina evenly over the bottom.
  2. Cook the macaroni in a 6-quart / 5.7 L pot of salted boiling water for 2 minutes less than the package instructions, so it stays firm. Drain and toss with 1 tbsp olive oil and the remaining 1 tbsp semolina.
Make the Meat Sauce
  1. Heat 2 tbsp olive oil in a 12-inch / 30 cm skillet over medium heat. Add the onion and cook for 5 minutes, until soft.
  2. Add the garlic and cook for 1 minute, until fragrant. Add the ground beef, breaking it up with a spoon, and cook for 8 minutes, until browned.
  3. Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, red wine, cinnamon, allspice, bay leaf, salt, and pepper.
  4. Simmer uncovered for 20 to 25 minutes, stirring occasionally, until the sauce is thick and holds its shape on a spoon. Remove the bay leaf.
Make the Béchamel
  1. Melt the butter in a 2-quart / 2 L saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring, until it smells toasted.
  2. Gradually whisk in the warm milk, a splash at a time, until smooth. Keep whisking over medium heat for 6 to 8 minutes, until the sauce coats the back of a spoon.
  3. Remove from the heat and stir in the salt and nutmeg. Cool for 5 minutes, then whisk a spoonful of the warm béchamel into the beaten eggs to temper them, before stirring the egg mixture back into the pan.
  4. Stir in half of the grated halloumi until melted.
Assemble and Bake
  1. Spread half of the cooked pasta in the baking dish. Spoon the meat sauce evenly over it, then top with the remaining pasta.
  2. Pour the béchamel over the top, spreading it to the edges with a spatula so it covers the pasta completely. Sprinkle with the remaining halloumi.
  3. Bake for 35 to 40 minutes, until the top is golden brown and just set, with only a slight jiggle in the center.
  4. Let it rest for 10 minutes before cutting into squares. Cutting too soon will make the béchamel layer slide apart.

Notes

  • Simmer the meat sauce until thick, about 20 to 25 minutes, so the pasta doesn't turn watery.
  • Whisk the béchamel constantly so it doesn't stick or turn lumpy on the bottom of the pan.
  • Grease the baking dish well before adding the semolina so the first layer doesn't stick.
  • Cool the béchamel for 5 minutes before whisking in the eggs to keep them from scrambling.