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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Guests always seem to gobble up this authentic Greek beef and pasta casserole. The creamy white sauce is delicious.Amanda Briggs, Greenfield, Wisconsin Ingredients:
1 package (7 ounces) uncooked elbow macaroni |
1 pound ground beef or lamb |
1 medium onion, chopped |
1 garlic clove, minced |
1 can (8 ounces) tomato sauce |
1 teaspoon salt, divided |
1/4 teaspoon dried oregano |
1/8 teaspoon pepper |
1/4 teaspoon ground cinnamon, optional |
1/2 cup grated parmesan cheese, divided |
3 tablespoons butter |
3 tablespoons king arthur unbleached all-purpose flour |
1-1/2 cups 2% milk |
1 egg, lightly beaten |
Directions:
1. Cook macaroni according to package directions. Meanwhile, 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, 1/2 teaspoon salt, oregano, pepper and, if desired, cinnamon; heat through.
2. Drain macaroni; place half of macaroni in a greased 9-in.-square baking pan. Sprinkle with 1/4 cup cheese. Layer with meat mixture and remaining macaroni. Set aside.
3. Preheat oven to 350°. In a small saucepan, melt butter; stir in flour and remaining salt until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened.
4. Remove from the heat. Stir a small amount of the hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in remaining cheese. Pour sauce over macaroni.
5. Bake, uncovered, 30-35 minutes or until golden brown. Let stand 10 minutes before serving. Yield: 4 servings.
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