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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This delightfully different casserole gives everyday macaroni and cheese an international flavor. A co-worker who's a pro at Greek cooking shared the recipe years ago. It brings raves whenever I serve it. -Dorothy Bateman, Carver, Massachusetts Ingredients:
1 package (16 ounces) elbow macaroni |
1 pound ground beef |
1 large onion, chopped |
1 garlic clove, minced |
1 can (8 ounces) tomato sauce |
1/2 cup water |
1 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon pepper |
1 egg, lightly beaten |
1/2 cup grated parmesan cheese |
sauce: |
1/4 cup butter |
1/4 cup king arthur unbleached all-purpose flour |
1/4 teaspoon ground cinnamon |
3 cups 2% milk |
2 eggs, lightly beaten |
1/3 cup grated parmesan cheese |
Directions:
1. Cook macaroni according to package directions. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, water and seasonings. Cover and simmer for 10 minutes, stirring occasionally.
2. Drain macaroni and place in a large bowl. Stir in egg and cheese; set aside.
3. For sauce, in a large saucepan, melt butter; stir in flour and cinnamon until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Stir in cheese.
4. In a greased 3-qt. baking dish, spread half of the macaroni mixture. Top with beef mixture and remaining macaroni mixture. Pour sauce over the top. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Let stand for 5 minutes before serving. Yield: 12 servings.
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