Pastitsio

This one was in the newest edition (Dec/Jan 2011) of Taste of Home Magazine. It was pretty easy and my kids LOVED the cheesy topping.

7 oz. Macaroni
1 lb. Ground Beef (I used pork chops and it was good)
1 medium Onion
1 Clove Garlic
8 oz. can of Tomato Sauce
1 t. Salt, divided
1/4 t. Oregano
1/8 t. Pepper
1/4 t. Cinnamon (or less)
1/2 C grated Parmesan Cheese, divided
3 T. Butter
3 T. Flour
1 1/2 C Milk
1 Egg, Beaten

1. Cook pasta
2. Meanwhile, cook meat, onion, and garlic over medium heat until meat is no longer pink. Drain.
3. Stir in the tomato sauce, 1/2 t. salt, oregano, pepper, and cinnamon. Heat through
4. Drain pasta and pour 1/2 of it into a greased casserole dish. Sprinkle with 1/4 C of the Parmesan cheese. Then layer with meat mixture and the remaining macaroni.

Cheese Sauce
It seems difficult, but it really isn't bad

1. Melt butter in a small sauce pan. Stir (constantly) in flour and remaining 1/2 t. of salt until smooth.
2. Gradually add milk and bring to a boil. Again stirring constantly. Cook and stir for 2 minutes OR until thickened.
3. Remove from heat and stir a small amount of this hot mixture into the egg. Return all to the pan. Again stirring constantly! and bring to a gentle boil. Cook and stir again for 2 minutes.
4. Remove from heat and stir in remaining 1/4C Parmesan cheese until smooth
5. Poor over macaroni.

Bake uncovered for 30-35 minutes at 350 degrees. Or until golden brown. Let stand for 10 minutes before serving.