| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Cklive11 | 1 | servings | |
INGREDIENTS
| 1 | lb | Macaroni or broad noodles |
| 3 | sm | Onions; chopped |
| 2 | lb | Ground meat |
| 1/2 | cn | Tomato paste |
| 1/2 | c | Red wine |
| 1 | tb | Cinnamon |
| Salt and Pepper | ||
| 1/4 | lb | Melted butter; (1 stick) |
| 1/2 | lb | Feta |
| 1/2 | lb | Mild Cheddar cheese; grated |
| 1/4 | c | Melted butter; (1 stick) |
| 1 | tb | Cornstarch |
| 1 | qt | Milk |
| 1/8 | ts | Salt |
| 2 | Eggs; beaten |
INSTRUCTIONS
CREAM SAUCE Boil macaroni or noodles in salted water, drain, and return to pan. Prepare meat sauce by frying the chopped onions in a little butter, adding the meat, tomato paste, wine, cinnamon, salt and pepper. Cook until the meat is done, adding a little water or wine, if necessary. Pour the melted butter over the macaroni and add the feta cheese. Season with salt and pepper and mix macaroni carefully to blend ingredients. Spread half the macaroni in bottom of baking pan; cover entirely with meat sauce. Spread remaining macaroni on top. Make cream sauce. Place the melted butter (1/4 pound) in a saucepan and add cornstarch and milk, stirring all the while. Cook over low heat until thickened. Add salt; remove from heat. When cooled slightly, add the beaten eggs; mix well. Spread cream sauce over the macaroni. Sprinkle with the grated Cheddar cheese. Bake in a 350 degree oven for 40 minutes. Cut into squares and serve. Yield: 6 to 8 servings Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9248 Converted by MM_Buster v2.0l.
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