Pastichio

I enjoy cooking from a variety of cuisines, and Greek is one, although not one of my more common efforts. But, one decision have made many times with success is pastichio, a sort of Greek version of macaroni and cheese with ground beef for a filling layer.

So, when a coworker mentioned not liking Greek food, I asked him what he had tried and all he could think of was Gyros. So I described pastichio and he seemed interested and I decided to make some today so I take a bit extra to offer him tomorrow.

There are many slight variations on the same recipe, but I think the one I have used the most is from Greek Cooking For All Seasons, by the Holy Trinity Church in Lowell, Massachusetts. My honey doesn't think this is it because there aren't any food spots on the page :)

I made some slight changes to the recipe out of accident or necessity and here it is:

Ingredients:
1 box (about 13 ounces) whole wheat macaroni
2 tsp salt
4 Tbsp butter
1 large onion, chopped
1 1/2 pound ground chuck or round
1 8 oz can tomato sauce
pinch of salt, pepper, nutmeg
5 large eggs
1 1/2 tsp salt
1 tsp minced garlic
1 tsp cinnamon
1/2 tsp allspice
4 Tbsp butter
4 Tbsp flour
4 cups milk, divided (3 cups and 1 cup)
3/4 pound grated Romano cheese

1. cook macaroni in salted water until tender, about 8 minutes. Drain, rinse with cold water and set aside.

2. Heat 4 Tbsp butter in large skillet over medium high heat. Saute chopped onion and garlic until translucent and golden brown.

3. Add ground meat and break up the clumps. Season with salt, cinnamon, allspice. Stir often until it is browned and no longer pink.

4. Add the tomato sauce and stir together. Reduce heat and simmer for 15-20 minutes while you prepare the crema sauce.

5. In a 2 quart cooking pot, melt the other 4 Tbsp butter and stir in the flour to make a roux.

6. When this is bubbling, pour in 3 cups scalded milk (heat almost to a boil so it begins to form a film, then remove from heat and stir till smooth). I actually used cold milk, which I added 1 cup at a time and heated until it almost boiled and started to thicken.

7. Beat 3 eggs lightly and slowly spoon about 2 cups milk into the eggs, beating constantly. Return mixture to remaining sauce in pan, add 1/2 of grated cheese and beat smooth.

8. Season with pinch of salt, pepper, and nutmeg. Set aside to cool.

9. Add the remaining cup of milk, cheese, and 2 beaten eggs to the macaroni and mix well. Butter 11 x 14 (or 9 x 13) pan or spray with cooking spray. Add 1/2 cup of the macaroni.

10. Cover with the meat sauce.

11. Add the remaining macaroni.

12. Over all this pour the crema sauce.

13. Spread the sauce around to cover the macaroni.

14. Dot with butter (I forgot this) and sprinkle with paprika, if desired.

15. Bake 55 minutes in 350F oven.

16. Let it cool about 15-20 minutes to set. Serve and enjoy!

I'm not sure what I did different this time, but the top layer was especially fluffy and souffle-like. Perhaps it was from beating the eggs a lot and beating in some air.

It was good anyway. One son shared with us and the other snuck a serving out of the refrigerator to eat, so it passes muster.