| Ingredients: 2 Pound(s) macaroni, elbow 2 Tablespoon(s) oil, olive 3 Pound(s) beef, ground 1 onion, yellow 15 Ounce(s) 1 15 ounce can tomato sauce 1 Teaspoon(s) salt 10 Ounce(s) tomato soup 1/2 Teaspoon(s) freshly ground black pepper 1 Tablespoon(s) oregano 1 Tablespoon(s) worcestershire sauce 1 Teaspoon(s) allspice 1 Teaspoon(s) cinnamon 8 Ounce(s) wine, red 1/2 Cup(s) butter 1/2 Cup(s) flour 21 Ounce(s) soup, cream of chicken 4 Cup(s) milk 12 egg 8 Ounce(s) cheese, feta |
Directions:
Boil the macaroni in lightly salted water for approximately 9 minutes. Drain and cool pasta, set aside. In a large saute pan over medium-high heat, brown ground beef and onion in oil. Drain the fat. Add the tomato sauce, tomato soup, salt, pepper, oregano, Worcestershire, allspice, cinnamon, and wine. Return to heat and simmer until liquid is reduced (about 10 to 15 minutes). Remove from heat and let cool. In a saucepan, melt the butter over medium heat. Add the flour and cook for 2 minutes, stirring continuously. Add the milk and continue to cook. As the sauce thickens, add the cream of chicken soup and continue to cook( approximately 15 to 20 minutes total cooking time). Set the sauce aside to cool, refrigerate if necessary. Beat the eggs with a wire whip until they double in volume. Fold the beaten eggs into the cooled chicken soup and milk sauce. to assemble the dish, mix the macaroni and meat mixture together with 6 ounces of mizithra cheese (or feta). Adjust salt and pepper to taste. Spread evenly in a lightly buttered baking dish of sufficient size to accommodate the mixture (with an inch to spare to allow for the cream sauce). Sprinkle the remaining 2 ounces of cheese over the top of the macaroni and meat mixture. Pour the cream sauce over the top. Bake in preheated 350 degree oven for 1 hour. This dish is best when made a day ahead and allowed to cool and setup completely. Servings can then be cut what will hold their shape for reheating. Any extra servings can be wrapped individually in plastic wrap and then aluminum foil and frozen for future reheating (works great in the microwave). Serves 20 to 24 generous portions. |