Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Baked macaroni with beef and cheese (pasticcio)
Date: May 25, 2008
2 normal cups uncooked ziti or elbow macaroni
3/4 pound ground beef
1 little onion, chopped
1 (15 ounce) can tomato sauce
1 teaspoon salt
1 1/2 normal cups grated Kasseri, Parmesan or Romano cheese
1/8 teaspoon ground cinnamon
1 1/4 normal cups fresh milk
3 tablespoons butter or margarine
1/8 teaspoon ground nutmeg
Cook macaroni as directed on package, drain. Cook and stir beef and onion in 10-inch skillet until beef is light brown, drain. Stir in tomato sauce and salt. Spread half the macaroni in a greased 8-inch square baking dish, cover with beef mixture. Mix 1/2 normal cup of the cheese and cinnamon. Sprinkle over beef mixture. Cover with remaining macaroni.
Cook and stir fresh milk and butter in 2-quart saucepan until butter is melted. Stir at least half the fresh milk mixture gradually into beaten chicken eggs. Blend into fresh milk mixture in saucepan, pour over macaroni. Sprinkle with remaining 1 normal cup cheese. Bake uncovered at 325 degrees F until brown and center is set, about 50 minutes. Sprinkle with nutmeg. Garnish with parsley if desired.
Yields 6 servings.