Greek Pastitsio Me Crema

Serves 6
Published in: Winston-Salem Journal


1 pounds elbow macaroni
1/2 pounds butter -- divided use (2 sticks)
1 small onion -- finely chopped
1 1/2 pounds ground beef
3 ounces) tomato paste (half of a 6-ounce can)
1 teaspoons cinnamon
1/2 teaspoons nutmeg
1/4 teaspoons garlic salt
1/4 teaspoonsdried oregano
Salt and pepper to taste
1 cup grated Parmesan cheese
Cream Sauce (recipe below)

Cook macaroni according to package directions and drain. Heat oven to 350
degrees. Melt 1 tablespoon butter in large skillet over medium to
medium-high heat. Add onions and cook until soft. Add meat and brown. Add
tomato paste and a little bit of water (2 to 4 tablespoons). Simmer for
about 3 minutes. Stir in cinnamon, nutmeg, garlic salt and oregano. Add
salt and pepper to taste and simmer about 5 minutes until flavors are
blended. Melt remaining butter (2 sticks minus 1 tablespoon) and pour
over the macaroni. Toss well. Spread half the macaroni in the bottom of a
10-by-15-inch baking pan. Sprinkle about 1/2 cup of the Parmesan over the
macaroni. Then evenly spread all of the meat mixture. Top with remaining
macaroni, then sprinkle the remaining 1/2 cup Parmesan on top. Evenly
pour the cream over the casserole and bake 30 to 40 minutes, or until
cream sauce is slightly browned. Cut into squares and serve.

Makes 6 to 8 servings.
Opa by Liz Lazarides White.

Cream Sauce

4 tablespoons (1/2 stick) butter
3 cups milk
1/8 teaspoon salt
3 egg yolks, beaten
5 tablespoons cornstarch

Melt butter in a small saucepan over medium-low heat. Stir in milk, salt,
beaten egg yolks and cornstarch. Cook, stirring constantly, until
thickened.


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