Pastitso

Ingredients

3 T butter
1/2 C chopped onion
1 clove garlic, minced
1 lb ground beef
3/4 t salt
1/8 t pepper
3/4 t cinnamon
1/4 t sugar
4 T tomato paste
1/2 lb macaroni, cooked
1/4 C grated Romano cheese (or Parmesan or Asiago or.....)
1 egg

Custard Topping:

1/4 C butter
1/4 C flour
2 C milk, warmed
2 eggs, beaten


Directions:

Melt butter in a large skillet. Add onion and garlic and cook until tender. Add ground beef and brown it. Cover and simmer 20 minutes (I don't really do this). Add salt, pepper, cinnamon, sugar, and tomato paste. Cook for 10 minutes.

Combine meat mixture, cooked macaroni, and Romano cheese. Stir well. Add the egg and stir to combine. Turn the mixture into a greased 9 x 13 x 2 inch baking dish. Pack slightly to make the mixture level.

For the custard topping, melt the butter, add flour, and stir until bubbly. Remove from heat. Add the warm milk slowly, stirring well. Return the mixture to the heat and cook, stirring constantly, until the mixture starts to thicken. Slowly add the hot mixture to the beaten eggs while continuing to beat. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture becomes thick, like custard. If the mixture lumps, pour through a fine sieve or puree in a blender, then return to pan.

Top the meat mixture with the custard topping and dust with additional cheese and cinnamon. Bake at 375 for 30 minutes or until the custard is set. Let stand for several minutes and cut into squares to serve.

Source: International Creative Cookbooks' Greek Cooking.