With its unique blend of spices and Bechamel sauce, Greek Pastitsio Casserole is a delight to the taste buds. Think of it as a Greek version of lasagna! YUM!
Melt 1/4 cup butter in a deep skillet. Saute onion until soft.
Add the ground beef, salt, pepper, and garlic. Cook until beef is browned.
Add cinnamon, nutmeg, and 1/3 cup of water. Bring to a boil.
Remove from heat and set aside.
Cook macaroni as instructed on package. Do not overcook. You want it to still be firm.
Drain and rinse well. Melt 1/3 cup butter in the pan you used for the macaroni.
Add macaroni back to the pan and toss gently with butter until well coated.
In a bowl, stir together the 1/2 cup flour, 1/2 cup milk, and 1/4 cup water.
In a saucepan, heat up the 1 1/2 cups milk and 1/4 cup butter.
When the milk mixture is warm, add in the flour mixture gradually, stirring constantly.
Continue stirring this mixture until it thickens. Remove from the heat.
Using a mixer, beat the egg whites until stiff. Add the yolks and continue beating until thick.
Fold the egg mixture into the sauce pan and stir until blended in.
Grease a 9 by 13 baking dish or spray with cooking spray.
Pour in half of the macaroni into a nice, even layer.
Sprinkle 1/3 of the grated cheese over top of the macaroni.
Next, add the meat filling, spreading evenly.
Add another 1/3 of the grated cheese, followed by the rest of the macaroni.
Top with the last of the cheese.
Finally, carefully pour the cream sauce over the whole casserole. I like to place the baking dish on a rimmed baking sheet in case of any bubbling over.
Place in a 350 degree oven and bake for 45 minutes or until golden brown.