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Makaronia Pastitsio - Oven Baked Macaroni |
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- 1 pkt long straight macaroni
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500g minced beef
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2 onions, finely chopped
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3 ripe tomatoes, grated
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200ml oil
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1 bay leaf
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1 teaspoon basil
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150g halloumi cheese, grated
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Salt and freshly ground pepper
Bechamel sauce
- 125g flour
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225 grams butter or margarine, melted
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800ml milk
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3 eggs, beaten
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150g halloumi cheese, grated
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salt and freshly ground pepper
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¼ tsp ground cinammon
Cook macaroni in salted water (follow instructions on the packet).
Fry the onions in oil until translucent. Add the minced beef and the bay leaf and cook
until the meat is golden brown.
Add the tomatoes and the rest of the ingredients, discard the
bay leaf from the mince. Cook for a further 15 minutes in medium to low heat.
In the meantime prepare the béchamel sauce:
Melt the butter on a low heat and add the flour stirring all
the time until flour becomes golden. Then
add the milk a little at a time stirring continuously until it becomes a thick
sauce.
Remove from the heat and add the eggs, stirring well all the
time. Continue by stirring in the
halloumi cheese, salt, pepper and cinammon. If the sauce is too thick and not in fluid, add a
little more milk.
Pre-heat the oven to a high temperature.
Place two thirds of the cooked macaroni in a well buttered baking
tray. Spread the minced meat mixture
evenly over this first layer of macaroni, then add the rest of the macaroni on
top of the mince. Pour the béchamel
sauce over the macaroni and spread it evenly to completely cover the macaroni
and mince. Lastly, sprinkle the halloumi
cheese over the top of the béchamel sauce.
Bake in the preheated oven for 30-45 minutes or until the
top is an even golden brown.
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Last Updated ( Friday, 13 May 2005 )
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