Greek Pastitsio

• 1 (16-ounce) package dried macaroni
• 1 1/2 cups (3 sticks) unsalted butter, melted
• 2 cups whole milk
• 6 large eggs, beaten
• 8 ounces mizithra cheese, shredded, or romano cheese, grated (2 cups)
• 8 ounces feta cheese, crumbled (2 cups)
• 3/4 cup grated Parmesan cheese (3 ounces)
• 1/4 teaspoon grated nutmeg
• 1 teaspoon ground white pepper
• 1 1/2 pounds ground beef
• Salt and freshly ground black pepper
• 3 tablespoons olive oil
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 (6-ounce) can tomato paste
• 1/2 cup dry red wine
• 1/2 cup beef broth (see page 201)
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon sugar
• 10 sheets frozen phyllo pastry, thawed

1. Preheat the oven to 350F.
2. Cook the macaroni according to the package directions and drain well.
3. Return the cooked macaroni to the pot and add 1 cup of the melted butter, the milk, eggs, mizithra, feta, and Parmesan cheeses, nutmeg, and white pepper.
4. Stir until well combined.
5. Pour the macaroni mixture into a 9 x 13-inch casserole dish.
6. Heat a large skillet over medium-high heat.
7. Add the ground beef, season with salt and pepper, and cook, stirring until browned thoroughly, about 10 minutes.
8. Drain well and set meat aside.
9. Return the skillet to medium-high heat and add the oil, onion, and garlic.
10. Saute until soft, about 8 minutes.
11. Return the meat to the pan and add the tomato paste, red wine, beef broth, parsley, sugar, and salt and pepper to taste.
12. Cover and simmer for 20 minutes.
13. Remove the pan from the heat and let cool for 5 minutes.
14. Pour over the macaroni mixture.
15. Place one sheet of the phyllo on top of the macaroni.
16. Using a pastry brush and the remaining 1/2 cup of melted butter, lightly coat the phyllo with butter.
17. Working quickly, add another sheet of phyllo and brush it with butter.
18. Repeat the layers until you have used all 10 sheets of phyllo.
19. (You may need to overlap the phyllo sheets to entirely cover the pasta.)
20. Cut two or three vents in the top of the pastry.
21. Bake for 45 to 55 minutes, or until the pastry is golden brown and the eggs and cheese are set.
22. Cool the casserole slightly before cutting into squares and serving.
23. Though working with phyllo dough takes a little extra work, Crystal is always thrilled with the results we get.
24. So light and flaky, it makes a tasty topping for many casseroles and pastry dishes.
25. We always work with frozen sheets of phyllo (its inexpensive and awesome) and find that it is easiest to use when thawed in the refrigerator overnight.
26. Here are a few of Crystals tips for working with this delicate dough.
27. Have a few things on hand when you start to layer the sheets: a pastry brush, a small bowl of melted butter, damp paper towels, and parchment paper.
28. To get started, remove the pastry sheets from the package and unfold them onto parchment paper.
29. Cover the dough with damp paper towels to keep the pastry moist.
30. (Phyllo dries out quickly, so its important to keep the dough covered.)
31. Work with one sheet at a time, keeping the rest covered.
32. You can store the sheets in the refrigerator for up to three days, wrapped well in foil, but do not try to refreeze any sheets that have been thawed.
33. Unused packages can be stored in the freezer for up to a couple of months.

macaroni, unsalted butter, milk, eggs, cheese, feta cheese, parmesan cheese, nutmeg, ground white pepper, ground beef, salt, olive oil, onion, garlic, tomato paste, red wine, beef broth, parsley, sugar, phyllo pastry

Taken from www.epicurious.com/recipes/food/views/greek-pastitsio-378250 (may not work)