Pastitsio Iv

Name: Pastitsio Iv
Ingredients: 1 (16 ounce) package elbow macaroni; 1 tablespoon extra virgin olive oil; 1 clove garlic, minced; 1/2 large onion, diced; 1 pound lean ground beef; 1 (14.5 ounce) can peeled and diced tomatoes; ground black pepper to taste; 1 teaspoon dried oregano; 6 ounces grated Parmesan cheese, divided; 1 tablespoon butter; 1 tablespoon all-purpose flour; 1 cup milk; 1 egg yolk

13 ingredients

6 steps

Ingredients

1 (16 ounce) package elbow macaroni
1 tablespoon extra virgin olive oil
1 clove garlic, minced
1/2 large onion, diced
1 pound lean ground beef
1 (14.5 ounce) can peeled and diced tomatoes
ground black pepper to taste
1 teaspoon dried oregano
6 ounces grated Parmesan cheese, divided
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1 egg yolk

Directions

1

Preheat oven to 375 degrees F (190 degrees C).
2

Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
3

Heat olive oil in a skillet and cook garlic, onions and beef until meat is browned; drain fat. Add tomatoes, pepper and oregano. Stir and cook about 5 minutes. Sprinkle in 1/2 of the Parmesan cheese.
4

Lightly coat a casserole or baking dish with olive oil and spread 1/2 the cooked pasta in it. Add the meat sauce and cover with the remaining pasta.
5

Melt butter in a saucepan and blend in flour. Slowly add milk, stirring almost to boiling. In a bowl, blend remaining parmesan cheese and egg yolk and slowly add to the milk sauce, stirring constantly.
6

Pour sauce over macaroni and bake for 30 minutes. Top should be golden and a little crispy.