Recipe courtesy of Cat Cora
Print
Total:
1 hr 25 min
Prep:
20 min
Cook:
1 hr 5 min
Yield:
24 servings

Ingredients

  • 1 pound ground beef
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1/2 cup red wine
  • 3/4 cup tomato puree
  • 1 cup canned crushed tomatoes
  • 1/2 cup water
  • Salt and freshly ground black pepper
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg, ground, plus more, for seasoning
  • 1 1/2 pound uncut macaroni
  • 2 tablespoons butter, plus 1/2 pound
  • 3 eggs, separated
  • 2 1/2 cups kefalotyri or kasseri, grated
  • 2 quarts milk
  • 1/2 pound flour
  • Nutmeg

Directions

Brown beef in a pan. Add onions and garlic and cook until soft. Deglaze with the red wine and reduce to 2 tablespoons. In a small bowl, mix together tomato puree and crushed tomatoes to make a sauce. Add to the onions and garlic, and then add the water. Season with salt, pepper, cinnamon, and nutmeg. Simmer for 10 minutes. Cook macaroni in salted water: drain. Return to pan. Add butter, egg whites and 1/2 cup of cheese, mix well. Heat up milk on medium high until it comes to a simmer. In a separate pan, melt the butter. Whisk in the flour until well blended. Whisk in warm milk. Bring mixture to a simmer and cook until fairly thick. Season with salt and nutmeg, to taste. Temper in the egg yolks. Add 1 cup of cheese. In a buttered 13 by 9-inch baking dish, layer macaroni mixture and meat sauce, cover with white sauce and sprinkle with remaining grated cheese on top. Bake in a preheated 350 degree oven for 45 minutes. Remove from the oven to rack and let stand for 15 minutes. Cut into squares.

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