Taste of Home
Greek Pasta and Beef
TOTAL TIME: Prep: 30 min. Bake: 45 min.
YIELD: 12 servings.
This delightfully different casserole gives everyday macaroni and cheese an international flavor. A co-worker who's a pro at Greek cooking shared the recipe years ago. It brings raves whenever I serve it. —Dorothy Bateman, Carver, Massachusetts
Ingredients
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1 package (16 ounces) elbow macaroni
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1 pound ground beef
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1 large onion, chopped
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1 garlic clove, minced
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1 can (8 ounces) tomato sauce
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1/2 cup water
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1 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon pepper
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1 large egg, lightly beaten
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1/2 cup grated Parmesan cheese
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SAUCE:
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1/4 cup butter
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1/4 cup all-purpose flour
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1/4 teaspoon ground cinnamon
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3 cups 2% milk
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2 large eggs, lightly beaten
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1/3 cup grated Parmesan cheese
Directions
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1.
Cook macaroni according to package directions. 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, water and seasonings. Cover and simmer for 10 minutes, stirring occasionally.
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2.
Drain macaroni and place in a large bowl. Stir in egg and cheese; set aside.
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3.
For sauce, 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. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Stir in cheese.
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4.
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 a thermometer reads 160°. Let stand for 5 minutes before serving.
Nutrition Facts
1 serving: 330 calories, 13g fat (6g saturated fat), 96mg cholesterol, 467mg sodium, 35g carbohydrate (5g sugars, 2g fiber), 18g protein.
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