Pastichio
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Elbow macaroni |
| 1 | pounds | Ground beef; (or lamb) |
| 2 | Cloves garlic; minced | |
| 3 | tablespoons | Butter |
| 3 | tablespoons | Flour |
| 3 | Eggs | |
| 2 | mediums | Onions; chopped |
| 2 | cans | (8 oz.) tomato sauce |
| 2 | teaspoons | Cinnamon; divided |
| 2¼ | cup | Milk |
| 1 | dash | Salt |
| 1 | dash | Pepper |
| 1 | dash | Nutmeg |
Directions
Cook macaroni as directed & drain. Sauté onions in skillet. Add meat & brown; drain. Add tomato sauce, salt, garlic, and 1 tsp cinnamon to skillet. Simmer 20 minutes. Grease a large (10x14") casserole dish & turn half of the macaroni into it. Top with meat sauce. Add remaining macaroni.
Preheat oven to 350 F.
In medium saucepan, melt 3 Tbsp butter & stir in flour. Remove from heat & slowly stir in milk. Beat until smooth & simmer 5 minutes or until thick & smooth. Remove from heat; cool slightly. In medium bowl, beat eggs; slowly add half of the cream sauce, beating constantly. (This step prevents the eggs from scrambling up - do not skip!) Return mixture to remaining sauce in pan & beat smooth. Season with salt, pepper, & nutmeg. Sprinkle top of macaroni with remaining cinnamon & pour sauce over all. Tap pan hard on counter top so sauce goes to bottom. Bake 40 minutes or until custard is firm. Serve 6-8.
Recipe by: The West Point OWC Cookbook: Enough to Feed an Army" Posted to recipelu-digest Volume 01 Number 495 by James and Susan Kirkland <kirkland@...> on Jan 11, 1998