Makaronia tou Fournou – Traditional Cypriot Pasta Bake (Παραδοσιακά Μακαρόνια του Φούρνου)

5 from 1 vote

A beloved Cypriot comfort dish, this pasta bake layers tender pasta, fragrant spiced mincemeat, and a halloumi creamy béchamel topped with more halloumi. It’s a dish that brings families together around the table and is a favourite at Sunday lunches and celebrations.

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Servings: 10 servings

Course: Dinner, Lunch

Cuisine: Cypriot

Ingredients Method

Ingredients

For the mincemeat

1 kg pork chicken, or beef mince (or half pork, half beef)
2 brown onions finely diced
1 tablespoon dried mint
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
2 large handfuls fresh parsley roughly chopped
Salt and pepper to taste

For the pasta

500 g No. 2 pasta or bucatini
1 handful grated halloumi
1 tablespoon dried mint

For the béchamel

90 g butter
125 g plain flour
1.5 litres full-fat milk lukewarm
½ teaspoon ground cinnamon
½ teaspoon ground cloves
3 tablespoons breadcrumbs
250 g halloumi finely grated
salt and white pepper to taste

Method

Bring a large pot of salted water to a boil. Cook the pasta until just under al dente (about 2 minutes less than the packet instructions). Drain well and transfer immediately to a large baking dish to prevent sticking. Stir through the grated halloumi and dried mint, then spread evenly across the dish.
In a large pot, heat a drizzle of olive oil over medium heat. Sauté the onions until soft and translucent. Add the mince and cook over medium-high heat until browned. Stir in about 1 cup of water, the dried mint, cinnamon, and cloves. Reduce to low heat and simmer gently for 15-20 minutes, until thick and juicy but not too wet. Season to taste with salt and pepper. Remove from the heat, stir through the parsley, and spread the mixture over the pasta.
Preheat the oven to 180°C fan. In a large pot, melt the butter over medium-low heat. Stir in the flour to form a paste. Cook, whisking continuously, until the mixture smells nutty. Remove from the heat and gradually whisk in the warm milk, one cup at a time, until smooth. Return to the heat and cook until thickened. Stir in half the grated halloumi, cinnamon, and cloves. Season with salt and white pepper.
Pour the béchamel over the mince, smoothing the top. Sprinkle with breadcrumbs and the remaining halloumi. Bake for 30-35 minutes, until bubbling and golden on top.

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