Makaronia Pastitsio Greek Creamed Macaroni And Cheese Recipes

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PASTITSIO - GREEK MACARONI



Pastitsio - Greek Macaroni image

This has such a blend of wonderful spices and is so creamy. My friend gave me this recipe such a long time ago and I make it over and over again. Everyone loves it. I change the pasta's sometimes but it always turns out delicious. It can be frozen as well after cooking and turns out great.

Provided by FrenchBunny

Categories     < 4 Hours

Time 1h40m

Yield 6-10 serving(s)

Number Of Ingredients 21

1 cup onion, chopped
2 tablespoons butter
2 lbs ground beef
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 teaspoons salt
1 teaspoon pepper
1 (6 ounce) can tomato sauce
1/4 cup dry white wine
6 tablespoons butter
1/4 cup flour
3 cups light cream
1 cup chicken stock
1/2 cup grated parmesan cheese or 1/2 cup swiss cheese
1 teaspoon salt
1/4 teaspoon pepper
3/4 lb ziti pasta or 3/4 lb elbow macaroni
3 eggs
1/2 cup grated parmesan cheese or 1/2 cup swiss cheese
2 tablespoons butter
1/4 cup grated parmesan cheese or 1/4 cup swiss cheese

Steps:

  • For Meat Layer.
  • Saute onions in butter till soft.
  • Add meat breaking up with spoon & cook till no pink remains.
  • Drain off fat in a strainer & return meat in pan.
  • Add remaining ingredients.
  • Bring to a boil, lower heat and simmer uncovered 15 minutes.
  • For Cream Sauce.
  • Melt butter in large pot.
  • Stir in flour and cook 1 minute.
  • Lower heat and add cream and stock till smooth.
  • Cook stirring constantly till sauce is thick & bubbly.
  • Stir in cheese,salt and pepper and stir till cheese is melted & blended into sauce.
  • Remove from heat, cover and set aside.
  • Cook pasta according to directions on box.
  • Beat eggs, 1/2 Cup cheese and Soft butter.
  • Add to pasta, blending well.
  • Assembly:.
  • Spoon 1/2 of pasta into buttered 13X9X2 dish.
  • Pour 1 Cup Sauce over pasta.
  • Spoon on all of the meat mixture.
  • Pour another 1 Cup sauce over meat.
  • Add other 1/2 of pasta.
  • Pour rest of sauce.
  • Sprinkle 1/4 C cheese on top.
  • Bake uncovered 350 F for 35 minutes.

GREEK PASTITSIO RECIPE (GREEK LASAGNA WITH BéCHAMEL)



Greek Pastitsio recipe (Greek Lasagna with Béchamel) image

The Best Greek Pastitsio recipe (Pastichio)! An authentic Greek Lasagna recipe to recreate this traditional delight just like my grandma used to make it.

Provided by Eli K. Giannopoulos

Categories     Main

Time 1h35m

Yield 8

Number Of Ingredients 23

450g/ 15oz. bucatini pasta, penne or ziti
110g/ 4oz. feta cheese
2 egg whites
900g/ 30oz. lean ground beef
2 medium sized red onions (finely chopped)
2 cloves of garlic (chopped)
400g/ 14oz. canned chopped tomatoes
1 tbsp tomato paste
1 tsp sugar
150ml/ 5 fl.oz. red wine
1 bay leaf
1 cinnamon stick
1 whole clove
1/4 of a cup olive oil
2 teaspoons sea salt and freshly ground black pepper (to taste)
120g/ 4.3 oz. plain flour
120g/ 4.3 oz. butter
1000ml/ 34 oz. milk
2 egg yolks
50g/ 1.7oz. Kefalotyri or Parmigiano-Reggiano
a pinch of nutmeg
salt to taste
50g/ 1.7oz. Kefalotyri or Parmigiano-Reggiano to sprinkle

Steps:

  • To prepare this traditional pastitsio recipe (pastichio), start with the meat sauce. Place a large pan over medium-high heat and add the olive oil, the chopped onions and sauté for 2-3 minutes. Add the garlic, tomato paste and the beef. Break up the meat with a wooden spoon and brown for 4-5 minutes. Pour in the red wine and wait to evaporate. Add the canned tomatoes, the sugar, cinnamon, clove, the bay leaf and season. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated. (After the meat is cooked, discard the bay leaf, the clove and the cinnamon)
  • Prepare the bechamel sauce for the pastitsio. Melt the butter in a large pan over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in small batches, whisking continuously in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat whilst continuing to stir. Remove the pan from the stove and add the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese (50g/ 1.7oz.). Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste.
  • Cook the pasta for the pastitsio 2-3 minutes less than the package instructions, so that they don't get mushy after turning out of the oven later. Drain the pasta and stir in the egg whites and the feta cheese (smashed with a fork) and mix gently with a spatula.
  • For this pastitsio recipe you will need a large baking dish, approx. 25*35 cm / 10*14 inch. Butter the bottom and sides of a pan and assemble the pastitsio. Layer the pasta, top with the meat sauce and even out. Top the pastitsio with the bechamel sauce and smooth out with a spatula.
  • Sprinkle the pastichio with grated cheese and bake in preheated oven at 180C (350F) Fan for about 40 minutes, until crust turns a light golden brown. Let the pastitsio cool down for a while before serving.

Nutrition Facts : ServingSize 1 square, Calories 724kcal, Sugar 11.1g, Sodium 607.6mg, Fat 30.7g, SaturatedFat 14.6g, UnsaturatedFat 14.1g, TransFat 0.2g, Carbohydrate 63.2g, Fiber 3.1g, Protein 44.5g, Cholesterol 169.6mg

MAKARONIA PASTITSIO (GREEK CREAMED MACARONI AND CHEESE)



Makaronia Pastitsio (Greek Creamed Macaroni and Cheese) image

Serve hot or serve cold on lettuce leaves. Garnish with paprika, thin slices of lemon and green olives.

Provided by littleturtle

Categories     Cheese

Time 50m

Yield 12-16 serving(s)

Number Of Ingredients 12

2 1/2 quarts water
1 tablespoon sea salt
1 lb elbow macaroni
1/8 teaspoon oregano
1/4 teaspoon garlic powder
1 tablespoon flour
1/2 cup butter, melted
3 eggs
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
2 1/2 cups warm milk
2 cups grated romano cheese (fresh grated) or 2 cups grated kefalotiri (fresh grated)

Steps:

  • Preheat oven to 350°F.
  • In a large pot, bring water and salt to a rapid boil; add macaroni.
  • Stir a few times with a fork; boil macaroni until al dente according to package directions (7-9 minutes).
  • Drain macaroni well and return to pot.
  • Mix oregano, garlic powder and flour into melted butter.
  • Stir butter into pasta, cover, and keep warm.
  • Beat eggs until frothy.
  • Add pepper, cinnamon, and milk, and beat until well mixed.
  • Place half of the macaroni in a 9x12-inch baking pan that has been sprayed with cooking spray.
  • Cover macaroni with 1/2 cup of cheese.
  • Add another layer of macaroni.
  • Gently pour egg/milk mixture over macaroni, making sure macaroni is well covered.
  • On top of this add a thick layer of cheese.
  • Bake for 25-30 minutes, until top is bubbly and light brown.

GREEK MEAT PASTA (MAKARONIA ME KIMA)



Greek Meat Pasta (Makaronia me kima) image

A staple pasta dish in the Greek house. The cinnamon is what gives it the flavorful richness. The combination of Greek Mizithra cheese makes it even better.

Provided by GreekMuse

Categories     World Cuisine Recipes     European     Greek

Time 1h25m

Yield 10

Number Of Ingredients 13

1 (16 ounce) package rotini pasta
3 tablespoons olive oil, divided
1 pound ground beef
6 tomatoes, grated
1 sweet yellow onion, grated
½ cup water
3 tablespoons tomato paste
1 tablespoon ground cinnamon
½ teaspoon white sugar
½ teaspoon cayenne pepper
salt and ground black pepper to taste
4 cups shredded Mizithra cheese
1 cup shredded mozzarella cheese

Steps:

  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Transfer to a large bowl and toss with 2 tablespoons olive oil.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir ground beef until browned, about 10 minutes. Add tomatoes, onion, water, tomato paste, cinnamon, sugar, cayenne, salt, and pepper; stir to combine. Simmer meat sauce over medium-low heat until flavors combine, 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour meat sauce over rotini; mix well. Pour half the pasta mixture into a casserole dish; sprinkle with half the Mizithra cheese and half the mozzarella cheese. Top with remaining pasta mixture; sprinkle remaining Mizithra cheese and mozzarella cheese.
  • Bake in the preheated oven until cheese is melted and bubbling, about 40 minutes.

Nutrition Facts : Calories 514.8 calories, Carbohydrate 95.1 g, Cholesterol 68.9 mg, Fat 21.9 g, Fiber 5.8 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 1277.9 mg, Sugar 11.1 g

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