Pastichio

• 1 lb. macaroni
• 1/2 gal. milk
• 6 eggs
• 4 oz. tomato sauce
• salt and pepper
• bread crumbs
• 2 lb. hamburg
• 1 lb. butter
• 1 lb. grated Romano cheese
• 10 Tbsp. flour
• 1/4 c. oil
• 1 medium onion

1. Saute the onion in oil. Add the hamburg, tomato sauce and seasonings and simmer. Cook the macaroni and drain.
2. Melt 1/4 pound butter over the pasta. Set aside. Melt 1/2 pound butter. Slowly add the flour, stirring constantly. Stir in the milk. Let boil, then cool.
3. Beat the egg yolks and add to the cooled milk mixture. Beat the egg whites and add to the macaroni and stir. Grease a pan and sprinkle the bottom with bread crumbs.
4. Layer the pasta, cheese and hamburg mixture in the pan. Pour the milk mixture over this and top with the bread crumbs and cheese.
5. Bake at 350u0b0 for 1 1/2 hours.

macaroni, milk, eggs, tomato sauce, salt, bread crumbs, hamburg, butter, romano cheese, flour, oil, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=468641 (may not work)