Pastitsio(Greek Macaroni Casserole)

• 1 1/2 lb. lean ground beef
• 3/4 lb. butter or margarine
• 1 tsp. tomato paste, thinned in 1 Tbsp. water
• salt and pepper to taste
• 1 tsp. cinnamon
• 2 c. milk
• 6 eggs (yolk optional)
• 1 lb. macaroni
• Parmesan cheese
• 1/2 lb. Phyllo cheese

1. Saute meat in 1/4 pound of butter until brown.
2. Add tomato paste and season with salt, pepper and cinnamon.
3. Simmer until liquid has absorbed.
4. Pour milk, eggs and flour in top of double boiler and cook for 1 minute.
5. Do not let thicken.
6. Set aside. Cook macaroni; drain well and add 1/4 pound melted butter or margarine with 1/2 pound Parmesan cheese.
7. Grease 13 x 9 x 2-inch baking pan and layer 8 sheets of Phyllo pastry in pan, brushing each sheet with melted butter.
8. Pour a layer of macaroni over top. Stir 4 tablespoons white sauce into meat mixture and pour over macaroni.
9. Add remaining macaroni over meat and top with remaining white sauce.
10. Seal all with 8 more sheets of Phyllo pastry, brushing each sheet generously with melted butter.
11. Bake 45 minutes in 350u0b0 oven.
12. Serves 6.

lean ground beef, butter, tomato paste, salt, cinnamon, milk, eggs, macaroni, parmesan cheese, phyllo cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1021047 (may not work)