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Pastitsio (Greek Macaroni Pie)

A community recipe by

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Serves: 4

For the Pastitsio

  • 1⅔ pounds ground beef
  • 1⅛ pounds macaroni
  • 2 tablespoons butter
  • 1 tablespoon tomato paste (diluted in a glass of cold water)
  • 1 chopped onion
  • white wine (half a glass - you can drink the rest)
  • 1 teaspoon sugar
  • 1 cinnamon stick
  • 1 tablespoon breadcrumbs
  • 4 eggs
  • 1 cup grated cheese (about, or more, - not a sweet cheese, something like cheddar or parmesan)
  • 1 cup milk
  • 6 ounces butter
  • seasoning
  • garlic (I always add this)

For the Bechamel Sauce

  • 5 tablespoons flour
  • 4 tablespoons butter
  • 2 cups milk
  • nutmeg
  • salt

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Pastitsio (Greek Macaroni Pie) is a community recipe submitted by Markella and has not been tested by so we are not able to answer questions regarding this recipe.

  • Heat the first lot of butter and fry the onion until brown. Add a cup of water and simmer until the water is absorbed. Add the wine, cinnamon and your seasoning. Simmer with the lid on for about 3 mins.
  • Add the tomato paste and sugar and allow to simmer until almost all the liquid is absorbed.
  • Boil the macaroni with a bit of salt and drain once ready. Mix the 2nd lot of butter and a handfull of cheese into the macaroni and then put a layer of the macaroni (half of the full quantity) in a greased oven dish. Sprinkle with cheese
  • Spread the mince over the macaroni and sprinkle with cheese. Top with the rest of the macaroni.
  • Beat two whole eggs and two egg whites with the milk. Add your seasoning and pour over the macaroni. Make a bechamel sauce by heating the butter and blending in the flour. Add the mild and blend till smooth. Add your seasoning and the nutmeg. Cook until fairly thick.
  • Add the two remaining egg yolks and a handful of grated cheese. Cover the macaroni with the Bechamel. Sprinkle the remaining cheese and the breadcrumbs on top with dots of butter.
  • Bake in a moderate oven until golden brown. About 45 minutes
  • Additional Information

    Add as much cheese as you like. I often combine 2 or 3 different cheeses and like to make it very cheesy. Obviously - season and spice to your taste. This is just a guideline.

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