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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 12 |
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Mac and cheese goes international with this Greek inspired dish. To make it even more authentic, you could substitute ground lamb for the beef. Ingredients:
1 lb ground beef |
1 large onion, chopped |
1 clove garlic, minced |
1 (8 ounce) can tomato sauce |
1/2 cup water |
1 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon pepper |
1 lb elbow macaroni, cooked and drained |
1 egg, sligtly beaten |
1/2 cup grated parmesan cheese |
1/4 cup butter or 1/4 cup margarine |
1/4 cup all-purpose flour |
1/4 teaspoon ground cinnamon |
3 cups milk |
2 eggs, lightly beaten |
1/3 cup grated parmesan cheese |
Directions:
1. In a skillet, cook beef, onion, and garlic over medium heat until beef is no longer pink; drain.
2. Stir in tomato sauce, water and seasonings.
3. Cover and simmer for 10 minutes, stirring occasionaly.
4. Meanwhile, in a bowl, combine macaroni, egg and Parmesan cheese; set aside.
5. In a large saucepan, melt butter, stir in flour and cinnamon until smooth.
6. Gradually add milk.
7. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened.
8. Remove from the heat; cool slightly.
9. Stir a snall amount of hot mixture into eggs; return all to pan.
10. Cook and stir for 2 minutes.
11. Remove from the heat; stir in cheese.
12. In a greased 3-qt baking dish, spread half of the macaroni mixture.
13. Top with beef mixture and remaining macaroni mixture.
14. Pour sauce over the top.
15. Bake, uncovered at 350 for 45-50 minutes or until bubbly and heated through.
16. Let stand 5 minutes before serving.
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