Martha’s Pastitsio

For the cream sauce:

In a saute pan, melt 1 stick of butter over low heat. Then add flour stirring constantly over a low flame for 3-5 minutes. Remove from fire.

Put the milk in a saucepan and bring it almost to a simmer (just a couple of bubbles). Gradually add it to the pan with the butter mixture. Season to taste with salt and pepper. Add beaten eggs and fold in well. Put pan back on low heat for one minute stirring well. Remove pan from heat and set aside, covering the pan with a lid or towel.

For the macaroni:

Bring a large pot of water to a boil with the salt or bouillon. Add macaroni and stir occasionally to keep from clumping, for 7-9 minutes (per package instructions for al dente). Drain well and put it into a bowl.

Melt 3/4 stick of butter in a saute pan over medium heat. When it begins to sizzle, pour it over the macaroni and mix well with 3/4 cups grated Romano cheese and 1 cup of the cream sauce (above). Set aside.

For the meat mixture:

In a skillet over medium heat melt 3/4 stick of butter. Add chopped onion and saute until onion is transparent. Add meat and simmer til lightly browned and separated. Drain grease if necessary then add tomato sauce and crushed tomatoes. Season to taste with salt, pepper and cinnamon. Cook until most of the liquid is absorbed.

For the assembly:

Preheat oven to 350 F. In a large (lasagne) pan spread 3/4 of the macaroni mixture & sprinkle with 1 cup of grated Romano cheese, patting down to firm. Pour 1 cup of cream sauce over this. Spread meat mixture evenly over the macaroni mixture. Sprinkle with 3/4 cup of grated Romano cheese.
Spread remaining macaroni mixture and pat down to firm then sprinkle with remaining grated Romano cheese. Pat down to firm. Pour remaining cream sauce on top.

Bake at 350 F for 15 minutes then lower heat to 325 F and cook for 30 minutes. Should be bubbly and starting to turn golden brown. Remove pan from the oven and let it settle before cutting into squares.