Greek-style Macaroni Bake

This recipe is a variation of the classic Greek Pastitsio, which is similar to lasagna. This recipe has some preparation involved before it goes into the oven to bake, so it does take a bit of time. But the ingredients are common enough that you might have them around the house ready to use.

Just like Pastitsio, this recipe used cinnamon and nutmeg to create a delicious and unique flavor. I actually used a bit more cinnamon than the recipe calls for because I like the flavor. When I made this recipe, I used a 9x9 pan, but you could easily scale this recipe up just a little bit for use in a 13x10 pan to feed a crowd.

Greek-style Macaroni Bake 

• 3/4 pound ground beef
• 1/2 cup chopped onion
• 1 6 ounce can tomato paste
• 1/2 tsp. salt
• 1/4 tsp. cinnamon
• 1/2 cup mayonnaise
• 1/4 cup flour
• 2 cups milk
• 2 eggs
• 1/3 cup grated Parmesan
• 1/4 tsp. nutmeg
• 8 ounces elbow macaroni, cooked and drained

Brown beef and onion. Drain fat. Stir in next 3 ingredients. Set aside. Combine mayonnaise and flour; stir into milk. Cook and stir over medium heat until thick (do not boil). Beat eggs, cheese and nutmeg. Gradually stir into sauce. Add macaroni. Spoon half macaroni mix into baking dish. Cover with meat mix. Top with remaining macaroni. Bake at 325 for 45 minutes. Enjoy!