Makaronia Pastitsio Greek Creamed Macaroni and Cheese
Indulge in comfort food with a Mediterranean twist by savoring **Makaronia Pastitsio: Greek Creamed Macaroni and Cheese**, a rich and satisfying casserole that combines tender layers of ziti or penne, a savory meat sauce, and a velvety béchamel topping. This recipe brings a Greek flair to traditional macaroni and cheese by infusing the meat sauce with warm spices like cinnamon and nutmeg, creating complex, aromatic flavors. The creamy béchamel, enhanced with egg yolks and Parmesan cheese, bakes to golden perfection, forming a luscious top layer. Perfect for family dinners or hearty gatherings, this dish is a comforting, crowd-pleasing classic that’s as impressive as it is delicious. Serve it with a simple green salad or crusty bread for an unforgettable meal.
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Recipe Information
Ingredients
- 500 grams Ziti or penne pasta
- 500 grams Ground beef or lamb
- 3 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 400 grams Canned crushed tomatoes
- 0.5 teaspoons Ground cinnamon
- 1 teaspoons Ground nutmeg
- 50 grams All-purpose flour
- 750 milliliters Milk
- 50 grams Butter
- 2 Egg yolks
- 100 grams Grated Parmesan cheese
- 1 to taste Salt
- 1 to taste Black pepper
Instructions
Preheat your oven to 180°C (350°F). Grease a large baking dish with olive oil or butter and set aside.
Cook the pasta in a large pot of salted boiling water until al dente. Drain, toss with a drizzle of olive oil to prevent sticking, and set aside.
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
Add the ground beef or lamb to the skillet. Cook, breaking it apart with a wooden spoon, until browned and cooked through, about 8-10 minutes.
Stir in the tomato paste, crushed tomatoes, ground cinnamon, a pinch of nutmeg, salt, and black pepper. Simmer for 10 minutes to let the sauce thicken and flavors develop.
Prepare the béchamel sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually pour in the milk while whisking to prevent lumps. Cook the sauce, stirring continuously, until it thickens, about 5 minutes.
Remove the saucepan from heat and whisk in the egg yolks, 50 grams of grated Parmesan cheese, a pinch of nutmeg, salt, and black pepper. Mix well to incorporate.
Assemble the pastitsio: Spread half of the cooked pasta evenly across the base of the prepared baking dish. Layer the meat sauce over the pasta. Cover with the remaining pasta evenly on top.
Pour the béchamel sauce over the final pasta layer, smoothing it out with a spatula. Sprinkle the remaining 50 grams of grated Parmesan cheese evenly on top.
Bake in the preheated oven for 40 minutes or until the top is golden brown and bubbling.
Let the pastitsio cool for 10-15 minutes before serving to allow the layers to set. Slice into squares and enjoy!
Nutrition Facts
Calories |
5055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.7 g | 319% | |
| Saturated Fat | 104.0 g | 520% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 1056 mg | 352% | |
| Sodium | 5573 mg | 242% | |
| Total Carbohydrate | 478.8 g | 174% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 77.3 g | ||
| Protein | 232.7 g | 465% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 2495 mg | 192% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 5154 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
