Pastitsio - Greek Macaroni and Meat Casserole

I recently had the great joy of having my brother visit. He took the time from his busy schedule to come down and see me. I think he just came because of the warm weather. Living in Chicago is a little chilly this time of year. He loves Greek food, as this is of our background. I prepared this dish, amongst many, for him.

2 large onions, minced
3 TB butter
2 pounds lean ground beef
Salt and pepper to taste
1 (8 oz.) can tomato sauce
1 cup water
1/2 tsp ground cinnamon
Dash of sugar
1/2 cup bread crumbs
2 1/2 cups grated parmesan cheese
1 pound elbow macaroni
1 1/2 TB melted butter
Cream Sauce (recipe follows)

In a large saucepan, saute onions in butter until tender. Crumble meat into the pan and brown well. Drain off fat. Add salt, pepper, tomato sauce, water, cinnamon and sugar; simmer for 35 to 40 minutes or until liquid is absorbed. Remove from heat and cool. Add half the bread crumbs and 1 1/4 cups cheese to the meat mixture.

Cook macaroni in boiling, salted water with oil until almost done. Rinse; drain well. Butter a 17X11 inch baking pan; sprinkle with 2 TB bread crumbs. Spread half of macaroni on bottom. Sprinkle 1/2 cup cheese over the macaroni. Cover with meat mixture. Pour half the cream sauce over the meat; then spread remaining macaroni; sprinkle with 1/2 cup cheese. Top with remaining sauce. Sprinkle with remaining bread crumbs and cheese. Bake at 350 degrees for 50 minutes or until golden brown. Let stand 20 minutes before cutting. Freezes well. To reheat, place frozen pastitsio, covered loosely with foil, in a 350 degree oven for 1 1/2 to 2 hours or until heated through completely. Makes 24 squares

Cream Sauce

3/4 cup butter
3/4 cup all purpose flour
6 cups warm milk
Dash of nutmeg
8 eggs
1/2 cup grated parmesan cheese

In a saucepan, melt butter and blend in flour, stirring constantly with a wire whisk. Gradually add warm milk, stirring vigorously until sauce thickens. Add nutmeg, remove from heat and cool. Beat eggs with wire whisk. Add 1/2 cup cooled sauce; then pour back into cream sauce. Stir in cheese.