Pastitsio

Recipe courtesy of QED Cooks
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Ingredients

  • 6 TB butter (for low fat recipe substitute 3 TB low fat margarine)
  • 1/4 cup flour
  • 3 cups half & half (for low fat recipe substitute 3 cups no-fat Coffeemate or skim milk)
  • 2 cups grated cheddar cheese
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup chopped onion
  • 2 TB butter (for low fat recipe substitute 2 TB water)
  • 2 lbs. ground beef
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 can tomato paste
  • 1/4 cup white wine
  • 1 lb. elbow macaroni
  • 3 eggs
  • 3/4 cup parmesan cheese
  • 2 TB butter

Directions

  1. Cream Sauce: Melt butter and stir in flour. Cook one minute. Lower heat. Gradually stir in cream and broth. Cook, stirring constantly, until thickened. Stir in cheese, salt and pepper until cheese is melted. Keep warm.
  2. Meat Layer: Sauté onion in butter until tender. Add meat, cooking until brown. Drain. Return meat to skillet, add remaining ingredients and cook 15 minutes.
  3. Pasta Layer: Cook pasta according to package directions and drain. Beat eggs, half of cheese and butter in a small bowl. Blend into cooked pasta.
  4. Assembly: Spoon half of the pasta mixture into a buttered 9x13 pan. Pour 1 cup cream sauce over the pasta in an even layer. Spoon the meat on top. Add another cup of cream sauce. Top with remaining pasta, cream sauce and cheese. Bake, uncovered, at 350° for 35 minutes. Cool 15 minutes before cutting into squares.
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