This Creamy, Tangy Pasta Is Better Than Mac and Cheese—and Just as Easy

Macarona bil laban is mac and cheese’s Levantine cousin—cooler, brighter, and built for warmer weather. Popular in kitchens across Jordan, Palestine, Syria, and Lebanon, it’s a study in contrasts—of textures, temperatures, and flavors. Hot pasta tossed in a creamy, cool, tangy yogurt sauce is topped with rich, warmly spiced ground lamb (or beef), crunchy pine nuts, and a cheerful flurry of grassy herbs. It’s bright and refreshing, substantial but not heavy, and comes together in 30 minutes—it’s the perfect dinner for when you want something satisfying, without a slow simmer, braise, or wait.

Despite all its intriguing layers, macarona bil laban (literally Arabic for “pasta in yogurt”) is so easy to prepare that even my then-teenage sister used to whip it up for us whenever our parents were working late. She made it for us countless times—even after she cut her finger chopping parsley for the dish and we landed in the ER. Finding the situation amusing, we giggled our way through the stitches while the nurse gave us a stern warning on knife safety. As soon as we got home, unfazed, we headed straight for the macarona bil laban and finished the dish together—only this time, our mom took over chopping the parsley.

Maybe the Simplest Pasta Sauce—No Heat Required

The yogurt sauce couldn’t be simpler: plain whole-milk yogurt, garlic, and salt mixed together in a silky base. I add a touch of fresh lemon juice to mimic the more pronounced tang found in yogurt back in Jordan, where I grew up. The heat from the pasta loosens the proteins in the yogurt, turning it into a sauce. But if the pasta is too hot, the yogurt can thin out too much, making the sauce runny. Letting the pasta cool slightly before mixing with the yogurt keeps the texture at the perfect consistency—not too thick or too thin. 

Selecting the Pasta

There’s no hard rule about pasta shape here—it’s truly a “use what you have” situation. My friends from Lebanon grew up with macarona bil laban almost exclusively made with spaghetti, while in Jordan, we always had it with various short, tubular shapes like penne. Honestly, whatever is in your pantry will work—though maybe not farfalle; the only way to get those pinched centers to cook through is by overcooking the rest. (I’m slowly coming around on angel hair, though… sort of. Blink and it’s overcooked.)

A Generously Seasoned Meat Layer

The ground lamb (or beef), cooked with onions, is redolent with a deeply aromatic spice mix that defines many savory dishes across the Levant. You’ll find sweet, warm cinnamon (a staple in Levantine savory cooking), citrusy cardamom, dusky allspice, and sharp black pepper, all bloomed in olive oil until fragrant. Together, they create the signature warming flavor that contrasts with the cool yogurt and pasta beneath. I prefer to use lamb here for its more robust flavor—it’s also the version we always made growing up. But it’s not unheard of to use beef if preferred.

Layered, Balanced, and Ready to Eat

Putting all the elements together takes just a minute. Toss the slightly cooled pasta with the yogurt sauce, spoon the spiced meat over the top, and finish with toasted pine nuts, chopped parsley, and mint—the mint echoing the cooling effect of the yogurt. After the brief assembly, dig into the layers of savory meat and creamy pasta, crunchy pine nuts, and the scattering of fresh herbs.

This weeknight favorite comes together quickly and is brimming with layers of flavor. While the dish is best eaten right after it’s made (before the yogurt sauce has a chance to thicken and tighten in the fridge), that’s never stopped me from raiding the fridge for the leftovers the next day.

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