OT Greek Pastitsio

I noticed my old recipe had two cans sweetened
condensed milk, that's to sweet sorry, I corrected it.
Also some folks don't like sweet with meat this
is one of those layer recipes.

Pastitsio
(Greek macaroni bake)

Pasta layer:
2 cups elbow macaroni, cooked and drained
2 eggs beaten
1/3 cup grated parmesan cheese
1 tablespoon butter, melted

Meat layer:
1 pound lean ground beef
1 medium onion finely chopped
4 clove garlic, finely chopped
1 15 ounce can tomato sauce
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. pepper.
3 beef flavored bouillon cubes or brand
'Better Than Bouillon' 1 tsp equal to
1 bouillon cube

Cream sauce:
1 (14 ounce) can sweetened condensed milk
1/3 cup grated parmesan cheese
3 tbsp. butter melted
4 tbsp. flour
1 chicken flavored bouillon cube (cube will do)
1/2 tsp. pepper

In large bowl, stir together macaroni,
eggs, 1/3 cup parmesan cheese and 1 tbsp.
melted butter. Spoon evenly into greased
3 quart shallow baking dish(13x9). In large
skillet, lightly brown meat. Stir in onion
and garlic; cook and stir until onion is tender.
Add tomato sauce, allspice, cinnamon, nutmeg,
beef bouillon and pepper; mix well. Simmer
10 minutes. Spoon evenly over macaroni mixture.

In medium saucepan, melt 3 tbsp. butter; stir
in flour, 1 chicken bouillon cube and pepper.
Gradually stir in milk. Cook and stir over
medium heat until slightly thickened. Remove
from heat. Stir in remaining 1/3 cup parmesan
cheese. Spoon even over meat layer. Bake in
preheated oven at 325 for 45 minutes or until
bubbly. Remove and sprinkle with a little parsley.

John


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