PASTICCIO
14 ounces elbow macaroni, uncooked (4 cups)
1 1/2 pounds extra lean ground beef
1 medium onion, chopped (about 1/2 cup)
2 cans (15 oz each) tomato sauce
1 1/2 teaspoons salt
1 1/2 cups grated Parmesan cheese (6 oz.) (OR 1 1/2 cups Romano Cheese), divided use
1/4 teaspoon cinnamon
2 cups milk
1/3 cup butter or margarine
3 medium eggs, beaten
1/4 teaspoon ground nutmeg
Cook macaroni as directed on package; drain and set aside.
Cook and stir ground beef and onion in 10-inch skillet until beef is light brown; drain. Stir in tomato sauce and salt.
Spread half of the macaroni in greased rectangular baking dish 13x9x2 inches; cover with beef mixture.
Mix 1/2 cup of the cheese and the cinnamon; sprinkle over beef mixture. Cover beef mixture with remaining macaroni.
Heat milk and margarine in 2-quart saucepan. Stirring constantly, until margarine is melted; remove from heat.
Stir at least half of the milk mixture gradually into beaten eggs. Blend into milk mixture in saucepan; pour over macaroni. Sprinkle with remaining 1 cup of cheese.
Bake uncovered in 325 degrees F oven until brown and center is set 30 to 40 minutes.
Sprinkle with nutmeg. Garnish with parsley if desired.
DO-AHEAD TIP:
Before baking, cover and refrigerate Pasticco no longer than 24 hours. Bake uncovered in 325 degrees F oven until brown and center is set 45 to 50 minutes.
Servings: 12
Source: Betty Crocker Recipes for Today
14 ounces elbow macaroni, uncooked (4 cups)
1 1/2 pounds extra lean ground beef
1 medium onion, chopped (about 1/2 cup)
2 cans (15 oz each) tomato sauce
1 1/2 teaspoons salt
1 1/2 cups grated Parmesan cheese (6 oz.) (OR 1 1/2 cups Romano Cheese), divided use
1/4 teaspoon cinnamon
2 cups milk
1/3 cup butter or margarine
3 medium eggs, beaten
1/4 teaspoon ground nutmeg
Cook macaroni as directed on package; drain and set aside.
Cook and stir ground beef and onion in 10-inch skillet until beef is light brown; drain. Stir in tomato sauce and salt.
Spread half of the macaroni in greased rectangular baking dish 13x9x2 inches; cover with beef mixture.
Mix 1/2 cup of the cheese and the cinnamon; sprinkle over beef mixture. Cover beef mixture with remaining macaroni.
Heat milk and margarine in 2-quart saucepan. Stirring constantly, until margarine is melted; remove from heat.
Stir at least half of the milk mixture gradually into beaten eggs. Blend into milk mixture in saucepan; pour over macaroni. Sprinkle with remaining 1 cup of cheese.
Bake uncovered in 325 degrees F oven until brown and center is set 30 to 40 minutes.
Sprinkle with nutmeg. Garnish with parsley if desired.
DO-AHEAD TIP:
Before baking, cover and refrigerate Pasticco no longer than 24 hours. Bake uncovered in 325 degrees F oven until brown and center is set 45 to 50 minutes.
Servings: 12
Source: Betty Crocker Recipes for Today
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