Makaronia Pastitsio Greek Creamed Macaroni And Cheese Recipes

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PASTITSIO (GREEK PASTA BAKE)



Pastitsio (Greek Pasta Bake) image

Recipe video above. Greece's answer to Italian Lasagna! This traditional Greek dish is made with layers of pasta topped with a rich meat sauce perfumed with a hint of cinnamon and clove, topped with a thick layer of cheese sauce.For the neat layers pictured, arrange the pasta so they're all going in one direction, and rest the baked Pastitsio for 15 minutes before slicing. Excellent for making ahead (keeps for 4 to 5 days in the fridge) and freezes very well!

Provided by Nagi

Categories     Main

Number Of Ingredients 26

2 tbsp olive oil
3 garlic cloves (, finely minced)
2 red onions (, finely chopped (sub yellow or brown onions))
1 kg / 2 lb beef mince (ground beef)
3/4 cup red wine (, dry (Note 1))
800g / 28 oz canned crushed tomato
2 beef bouillon cubes (, crumbled (stock cubes))
2 tbsp tomato paste
1 tsp white sugar
1 bay leaf
1/2 tsp cinnamon powder
1 cinnamon stick ((or extra 1/2 tsp cinnamon powder))
1/4 tsp ground cloves
3/4 tsp salt
1 tsp black pepper
100g / 7 tbsp butter (, unsalted)
3/4 cup flour (, plain/all purpose)
1 litre / 4 cups milk (, whole/full fat best but low fat ok)
1/8 tsp nutmeg (, preferably freshly grated)
1/2 tsp salt
100g / 3 oz Kefalotyri Greek cheese (sub Parmesan or Romano) (, finely shredded (Note 2))
2 egg yolks ((egg whites are used in the pasta))
400g / 14 oz Pastitsio No. 2 pasta / Greek bucatini ((sub small ziti, penne or normal bucatini, Note 3))
120g / 4 oz feta (, crumbled)
2 egg whites ((yolks used in Béchamel))
75g / 3 oz Kefalotyri Greek cheese (sub parmesan or Romano) (, finely grated (Note 2))

Steps:

  • Heat in a large pot over high heat. Add garlic and onion, cook for 2 - 3 minutes until onion is softened. Add beef and cook, breaking it up as you go, until it changes from red to brown.
  • Add wine and and cook until the wine has mostly evaporated - about 3 minutes.
  • Add remaining Meat Sauce ingredients. Stir well, bring to simmer, then reduce heat to medium / medium low so it's simmering gently. Cook for 45 min to 1 hour until liquid is mostly gone, stirring every now and then. It should be a thick mixture with little liquid, not saucy like Spaghetti Bolognese (Note 4).
  • Remove from stove and cool. Preferably to room temperature, otherwise for at least 30 minutes before assembling (lid off).
  • Melt butter in a large saucepan over medium heat. Add flour and stir for 1 minute.
  • While stirring, slowly pour half the milk in. It should turn into a wet paste. Then again, while stirring, pour in remaining milk - the paste should easily dissolve so it's lump-free. If not, just whisk vigorously.
  • Cook, stirring so the base doesn't catch, for 5 minutes or until thick enough so it coats the back of a wooden spoon thickly and you can draw a path across it with your finger.
  • Remove from stove. Stir in nutmeg, cheese and salt.
  • Leave to cool for 5 minutes. Then whisk in egg yolks quickly. Place lid on and set aside. If sauce cools and gets too thick to pour, just reheat on a low stove until pourable.
  • When you're ready to assemble, cook the pasta per packet instructions, minus 1 minute.
  • Drain, then return to the pot. Leave to cool for 3 minutes, then stir through egg whites. Gently stir through crumbled feta.
  • Preheat oven to 180°C/350°F (all oven types).
  • Place pasta in a baking dish (33 x 22 x 7 cm / 9 x 13 x 2.75"), arranging them so they are all going in the same direction as best you can (for visual effect when sliced). Make the surface as level as you can.
  • Top with Meat Sauce, then smooth the surface.
  • Pour over Béchamel Sauce, then sprinkle over the cheese.
  • Bake 30 min or until crust turns golden.
  • Cool for at least 10 minutes so you can cut neat slices with tdhe layers neatly visible. Serve!

Nutrition Facts : Calories 597 kcal, Carbohydrate 48 g, Protein 35 g, Fat 28 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 137 mg, Sodium 1062 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

MAKARONIA PASTITSIO (GREEK CREAMED MACARONI AND CHEESE)



Makaronia Pastitsio (Greek Creamed Macaroni and Cheese) image

Serve hot or serve cold on lettuce leaves. Garnish with paprika, thin slices of lemon and green olives.

Provided by littleturtle

Categories     Cheese

Time 50m

Yield 12-16 serving(s)

Number Of Ingredients 12

2 1/2 quarts water
1 tablespoon sea salt
1 lb elbow macaroni
1/8 teaspoon oregano
1/4 teaspoon garlic powder
1 tablespoon flour
1/2 cup butter, melted
3 eggs
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
2 1/2 cups warm milk
2 cups grated romano cheese (fresh grated) or 2 cups grated kefalotiri (fresh grated)

Steps:

  • Preheat oven to 350°F.
  • In a large pot, bring water and salt to a rapid boil; add macaroni.
  • Stir a few times with a fork; boil macaroni until al dente according to package directions (7-9 minutes).
  • Drain macaroni well and return to pot.
  • Mix oregano, garlic powder and flour into melted butter.
  • Stir butter into pasta, cover, and keep warm.
  • Beat eggs until frothy.
  • Add pepper, cinnamon, and milk, and beat until well mixed.
  • Place half of the macaroni in a 9x12-inch baking pan that has been sprayed with cooking spray.
  • Cover macaroni with 1/2 cup of cheese.
  • Add another layer of macaroni.
  • Gently pour egg/milk mixture over macaroni, making sure macaroni is well covered.
  • On top of this add a thick layer of cheese.
  • Bake for 25-30 minutes, until top is bubbly and light brown.

PASTITSIO - GREEK MACARONI



Pastitsio - Greek Macaroni image

This has such a blend of wonderful spices and is so creamy. My friend gave me this recipe such a long time ago and I make it over and over again. Everyone loves it. I change the pasta's sometimes but it always turns out delicious. It can be frozen as well after cooking and turns out great.

Provided by FrenchBunny

Categories     < 4 Hours

Time 1h40m

Yield 6-10 serving(s)

Number Of Ingredients 21

1 cup onion, chopped
2 tablespoons butter
2 lbs ground beef
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 teaspoons salt
1 teaspoon pepper
1 (6 ounce) can tomato sauce
1/4 cup dry white wine
6 tablespoons butter
1/4 cup flour
3 cups light cream
1 cup chicken stock
1/2 cup grated parmesan cheese or 1/2 cup swiss cheese
1 teaspoon salt
1/4 teaspoon pepper
3/4 lb ziti pasta or 3/4 lb elbow macaroni
3 eggs
1/2 cup grated parmesan cheese or 1/2 cup swiss cheese
2 tablespoons butter
1/4 cup grated parmesan cheese or 1/4 cup swiss cheese

Steps:

  • For Meat Layer.
  • Saute onions in butter till soft.
  • Add meat breaking up with spoon & cook till no pink remains.
  • Drain off fat in a strainer & return meat in pan.
  • Add remaining ingredients.
  • Bring to a boil, lower heat and simmer uncovered 15 minutes.
  • For Cream Sauce.
  • Melt butter in large pot.
  • Stir in flour and cook 1 minute.
  • Lower heat and add cream and stock till smooth.
  • Cook stirring constantly till sauce is thick & bubbly.
  • Stir in cheese,salt and pepper and stir till cheese is melted & blended into sauce.
  • Remove from heat, cover and set aside.
  • Cook pasta according to directions on box.
  • Beat eggs, 1/2 Cup cheese and Soft butter.
  • Add to pasta, blending well.
  • Assembly:.
  • Spoon 1/2 of pasta into buttered 13X9X2 dish.
  • Pour 1 Cup Sauce over pasta.
  • Spoon on all of the meat mixture.
  • Pour another 1 Cup sauce over meat.
  • Add other 1/2 of pasta.
  • Pour rest of sauce.
  • Sprinkle 1/4 C cheese on top.
  • Bake uncovered 350 F for 35 minutes.

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