Pastichio

• 3/4 pound lean ground lamb
• 4 cloves garlic, smashed, peeled and minced
• 1/4 pound ripe tomatoes, cored and coarsely chopped
• 1 tablespoon tomato paste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• Pinch cinnamon
• 2 teaspoons coarse kosher salt
• Freshly ground pepper to taste
• 3/4 cup dry bread crumbs
• 3 cups cooked elbow macaroni (16 ounces dried)
• 5 eggs
• 1 cup milk
• 1 cup heavy cream
• Pinch nutmeg
• 2 ounces grated Gruyere
• 4 ounces crumbled feta

1. Preheat broiler.
2. Place rack 6 inches from heat source.
3. In a 12-inch oval glass or ceramic casserole 2 1/2 inches deep, combine lamb, garlic, tomatoes, tomato paste, cumin, oregano, thyme, cinnamon, 1 teaspoon salt and pepper.
4. Cook, uncovered at 100 percent power for 5 minutes, stirring twice to break up meat.
5. Remove from oven and stir in 1/2 cup bread crumbs.
6. Spread macaroni on top of meat.
7. Whisk together remaining ingredients, including 1 teaspoon salt, pepper and 1/4 cup bread crumbs.
8. Pour over macaroni.
9. Poke handle of a wooden spoon through mixture to let liquid reach all parts of dish.
10. Cover tightly with microwave plastic wrap.
11. Cook at 100 percent power for 5 minutes.
12. Pierce plastic so steam can escape.
13. Uncover.
14. Stir macaroni layer.
15. Cover tightly with plastic wrap.
16. Cook at 100 percent power for 5 minutes.
17. Pierce plastic, uncover and cook 2 minutes longer.
18. If desired, broil until top is browned.
19. Allow to stand at room temperature 10 minutes before serving.

lean ground lamb, garlic, tomatoes, tomato paste, ground cumin, oregano, thyme, cinnamon, coarse kosher salt, freshly ground pepper, bread crumbs, macaroni, eggs, milk, heavy cream, nutmeg, gruyere, feta

Taken from cooking.nytimes.com/recipes/11748 (may not work)