Mac and cheese goes international with this Greek inspired dish. To make it even more authentic, you could substitute ground lamb for the beef.
- 1 lb ground beef
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 (8 ounce) can tomato sauce
- 1⁄2 cup water
- 1 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon pepper
- 1 lb elbow macaroni, cooked and drained
- 1 egg, sligtly beaten
- 1⁄2 cup grated parmesan cheese
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1⁄4 cup all-purpose flour
- 1⁄4 teaspoon ground cinnamon
- 3 cups milk
- 2 eggs, lightly beaten
- 1⁄3 cup grated parmesan cheese
- In a skillet, cook beef, onion, and garlic over medium heat until beef is no longer pink; drain.
- Stir in tomato sauce, water and seasonings.
- Cover and simmer for 10 minutes, stirring occasionaly.
- Meanwhile, in a bowl, combine macaroni, egg and Parmesan cheese; set aside.
- 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; cool slightly.
- Stir a snall amount of hot mixture into eggs; return all to pan.
- Cook and stir for 2 minutes.
- Remove from the heat; stir in cheese.
- 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 bubbly and heated through.
- Let stand 5 minutes before serving.