Greek Pastichio with Crema Sauce

Add salt and pepper to ground beef in a skillet. Fry over medium heat until meat juices are absorbed. Add chopped onions, parsley, and 4 tablespoons butter; brown well. Add tomato sauce and water, and simmer until liquid is absorbed, about 15 minutes.

Cook macaroni in a pot of salted water for 10 minutes. Do not overcook. Rinse, drain well. Set aside.

Grease a large baking pan, 11″ x 14″ with 3 Tablespoons of melted butter; sprinkle with bread crumbs and 1 cup of the grated cheese.

Combine macaroni with 1/2 cup melted butter; arrange half of the macaroni mixture in pan. Sprinkle with 1 cup grated cheese, and cover with meat mixture, spreading evenly over entire surface. Cover with remaining macaroni and 1 cup grated cheese.

Prepare the crema… On low heat, melt 1/2 cup butter, add the 8 tablespoons of flour and stir until slightly brown. Add milk gradually, stirring constantly until slightly thickened. Slowly add slightly beaten egg yolks, and cook over very low heat until thickened. Season with salt and pepper to taste.

Spread crema evenly over macaroni. Sprinkle with remaining grated cheese. Bake in oven at 350 degrees F for about 50 minutes. Cream sauce should be thick enough to form a top layer. Thin sauce will seep through macaroni.

Freezes well.