PASTITSIO
(A LUXURY PASTA FOR SPECIAL OCCASIONS.)
(Serves 6-8)

1-1/2 LBS. MACARONI

1 WHOLE CHOPPED ONION

2 LBS. GROUND BEEF

3/4 C. TOMATO PASTE

1-3/4 TSP. SALT

1/2 TSP. CINNAMON

1/4 TSP. NUTMEG

1/4 TSP. PEPPER

3 STICKS OF BUTTER

2/3 C. PARMESAN CHEESE

5 T. CORNSTARCH

1 QT, MILK

4 EGGS

 

 

SAUTE BEEF AND ONION. BROWN LIGHTLY.

ADD TOMATO PASTE THINNED WITH A LITTLE WATER.

ADD 1-1/2 TSP. SALT, CINNAMON, NUTMEG AND PEPPER.
MIX WELL AND COOK UNTIL BEEF AND ONIONS ARE DONE.

COOK MACARONI AL DENTE..

MELT 2 STICKS OF BUTTER
AND POUR OVER MACARONI, MIXING WELL.

SPREAD ONE HALF OF THE MACARONI INTO A 9X13 GREASED BAKING PAN.

SPRINKLE WITH 1/3 C. PARMESAN CHEESE.

NEXT, COVER WITH MEAT SAUCE, USING IT ALL.

POUR THE REST OF THE MACARONI OVER ALL AND, AGAIN, SPRINKLE WITH 1/3 C. PARMESAN CHEESE.

SET OVEN AT 350o

IN A 2 QUART POT, MELT 1 STICK OF BUTTER. ALLOW TO BROWN JUST A LITTLE AND ADD CORNSTARCH. MIX WELL.

SLOWLY ADD MILK AND 1/4 TSP. SALT STIRRING CONSTANTLY. COOK UNTIL THICKENED. REMOVE FROM HEAT

IN SMALL BOWL, BEAT EGGS TO FOAMY AND ADD A LITTLE OF THE CREAM SAUCE AND MIX. RETURN IT ALL TO POT WITH CREAM SAUCE, MIXING WELL.

POUR THE CREAM SAUCE OVER THE MACARONI MEAT DISH AND BAKE FOR 40 TO 50 MINUTES UNTIL BUBBLING.