Turn a macaroni and beef casserole into a family favorite or a company fare by adding feta. Made with goat's milk, this white, crumbly cheese is cured in a salty brine and packed in jars. Consider feta a savory, slightly salty creamy style, and its uses will be countless. Due to its slightly sharp flavor, feta makes a tasty bread spread when mixed with butter and cream cheese.
Feta Macaroni And Beef Casserole Recipe
1 1/2 pounds ground beef
1 cup onion, chopped
1 can tomatoes, undrained and chopped
1 can tomato paste
1/4 teaspoon dried whole thyme
1 3/4 teaspoon salt
1 package elbow macaroni
1/2 cup feta cheese, crumbled
1/2 cup butter or margarine
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
1 quart milk
4 egg yolks, slightly beaten
Combine the ground beef and the onion in a large skillet. Cook over medium heat until the beef browns, stirring to crumble the beef. Drain and stir in the tomatoes, the tomato paste, the thyme, and 1/4 teaspoon of the salt. Bring this to a boil. Cover and reduce the heat and simmer for 30 minutes, stirring occasionally.
Cook the macaroni according to the package directions, adding 1/4 teaspoon of the salt. Drain and stir in the feta cheese and the egg whites. Add to the beef mixture and stir well. Spoon this mixture into a lightly greased baking dish.
Melt the butter in a heavy saucepan over low heat. Add the flour and the cinnamon, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the milk and cook this over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in the remaining 3/4 teaspoon of salt. Gradually stir in about one-fourth of the hot mixture into the yolks and add to the remaining hot mixture, stirring constantly. Cook 1 minute, stirring constantly. Pour the sauce over the beef mixture and bake at approximately 350 degrees for 35 minutes. Remove from the oven and let it stand for at least 10 minutes before serving. Sprinkle with paprika, if desired.