This is a dish I grew up eating once a week because my mother knew how much I loved it. On my birthday she would make extra béchamel I would eat with a spoon. One day I decided to try my best and reproduce her recipe. I made it and had her try it. She said it was ok and that she liked it. I thought nothing of it. A day later, my mom's best friend came over to visit. First thing out of her mouth, " Where is this magical Pastichio your mother came to my house bragging about?"
My mother loved it so much but she was too embarrassed to say she liked it because in fact she thought it was even better than her own. She couldn't bring herself to tell me that. When you make it don't be afraid to experiment with flavors you like. Try some cheeses in the sauce you prefer. Use a pasta you like. Good luck and Kali Orexi
Things You Will Need
- Pot to boil water
- Frying pan to brown the beef
- Sauce pan to make the roux
- Baking dish or pan (lasagna pan)
Bottom Layer Ingredients
- 2 pounds ground beef
- 1 egg
- 2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1 onion, chopped
- Chopped herbs you like
- 4 tablespoon butter
- 1/2 cup tomato sauce
- 1/2 cup water
- 1 pound macaroni (Use a noodle like Ziti or Elbows)
- 1/2 cup butter
- 3 to 4 cup grated cheese (kefalotiri or Parmesan)
- 1/2 cup butter
- 8 teaspoons flour
- 4 cups milk
- 4 to 6 egg yolks
- Add salt and pepper to ground beef before cooking and work it in with your hands.
- Brown the meat well.
- Add chopped onion, parsley, and 4 tablespoons butter; brown well.
- Add tomato sauce and water, and simmer until liquid is absorbed, about 15 minutes.
- Cook macaroni in salted water ten minutes until Al Dente.
- Do not overcook because you will bake the pasta.
- Rinse, drain well.
- Grease large lasagna baking pan with melted butter; with grated cheese.
- Combine macaroni with 1/2 cup melted butter and 1 egg.
- Arrange half of the mixture in pan.
- Sprinkle with grated cheese and cover with meat mixture.
- Spread evenly over entire surface.
- Cover with remaining macaroni and grated cheese.
- Prepare Béchamel.
- Melt butter.
- Add flour until a roux forms and stir until golden brown.
- Add milk gradually, stirring constantly until slightly thickened.
- Slowly add slightly beaten egg yolks and cook over very low heat until thickened.
- Season the béchamel with salt and pepper to taste.
- Spread béchamel evenly over macaroni and be sure to push the sides in a bit so the sauce seeps down the sides of the pan.
- Sprinkle with grated cheese.
- Bake in oven at 350 degrees for about 30 minutes.
- Béchamel should be thick enough to form a top layer.
- Thin sauce will seep through macaroni so be sure it sets.