Pastitsio aka Macaronia tou Fournou

Ingredients

• 1.2 kg Beef (minced)
• 1.2 kg Pork (minced)
• 1 cup Parsley (chopped)
• 2 tsp Cinnamon
• 1 tsp Nutmeg
• 750 g Butter
• 6 drops Tabasco Sauce
• 3 tbsp Salt
• 1 tbsp Pepper
• 5 cloves Garlic
• 2 tsp Sugar
• 2 whole White Onions
• 1 whole Red Onion
• 2 cans Whole Tomatoes
• Water
• 1 whole Lemon (juiced)
• 12 whole Eggs
• 2 l Milk
• 3 cup Flour
• 3 tbsp Cornstarch
• 500 g Butter
• 1 tbsp Salt
• 1 tsp Cinnamon
• 1 tsp Nutmeg
• 400 g Pecorino Cheese
• 350 g Cheddar Cheese
• 350 g Kefalotiri
• 200 g Halloumi
• 3 packets Macaroni

Method

1. 1

   Get a large pot filled halfway with water and add the salt. Turn the stove on full and put the lid on.

2. 2

   Once the water starts boiling add the macaroni. Cook the pasta until it is "al dente" (firm to the bite)

3. 3

   Once the pasta is "al dente" drain it and then rinse with cold water so that it stops the cooking. This process is called blanching.

4. 4

   In a saucepan take 250g of butter and put it in the pot to burn. You will know it is ready when the butter turns black.

5. 5

   Pour the butter over the macaroni and mix thoroughly. Keep the pasta aside for later.

6. 6

   In another large pot add the beef and pork mince. You can make this recipe with just beef if you do not eat pork.

7. 7

   Add about 2-3 cups of water to the mince. Enough water so that you can mix the mince in the pot.

8. 8

   Once you have mixed the mince add more water. Add enough water to cover the mince.

9. 9

   Put the stove on full and cook for 15 minutes. Keep stirring every so often while it is cooking. After 10 minutes lower the down the medium to hot and let the mince simmer.

10. 10

    Prepare the onions and garlic by cleaning them and chopping them with a blender.

11. 11

    Take 250g butter and add it to the mince. Mix it in until it has melted.

12. 12

    Prepare the tomatoes. If you are using canned tomatoes add them to a blender and chop. If you are using fresh tomatoes cut out the middle and then add to blender and chop. There are about 5 tomatoes in 1 can of tomatoes.

13. 13

    Add another 250g butter to the mince and mix it in.

14. 14

    Cook the onions until they soften.

15. 15

    Add the tomatoes and mix in well.

16. 16

    Add cinnamon, nutmeg, salt, pepper, tabasco sauce and sugar.

17. 17

    Add the lemon juice to the mixture.

18. 18

    Add the chopped parsley.

19. 19

    In a large pot add 500g butter and turn the stove on high. Melt the butter until it is almost burnt.

20. 20

    Once the butter is ready, lower the stove halfway and slowly add in the milk. Make sure you are stirring all the time. Use a whisk to stir, it makes it much easier and it reduces lumps.

21. 21

    In a separate bowl break all the eggs and beat them together.

22. 22

    Mix the cornstarch with a half cup of milk and then add it to the bechamel sauce. Making sure that you are stirring all the time.

23. 23

    Add the eggs to the bechamel sauce and keep stirring until the bechamel thickens. If it does not thicken you can add an additional tbsp of cornstarch.

24. 24

    Once the sauce has thickened take the pot off the stove and add the salt, cinnamon and nutmeg.

25. 25

    Mix it all together using a whisk.

26. 26

    Take all the cheese and grate it.

27. 27

    Put the cheese in a large bowl and set aside.

28. 28

    Prepare your baking trays by smearing butter on the bottom and sides.

29. 29

    Add a handful of the cheese mix to the bechamel sauce and mix it all together.

30. 30

    Add a handful of the cheese mix to the mince and mix it all together.

31. 31

    Add 1½ cups of the bechamel sauce to the mince and mix it all together.

32. 32

    Add 2 cups of the bechamel sauce to the pasta and mix it all together.

33. 33

    Take a baking tray and add: a layer of Pasta, a layer of Mince, a layer of Pasta, a layer of Bechamel Sauce

34. 34

    Sprinkle the remaining cheese over the top.

35. 35

    Preheat your oven to 180° c and bake your pastitsio for 45 minutes.