Ingredients:
• 6 oz (175 g) elbow macaroni
• 2 large eggs
• 1/2 cup (125 ml) cubed feta cheese or 1/3 cup (75 ml) grated Parmesan cheese
• 1/4 cup (50 ml) 1% milk
For meat filling:
• 12 oz (375 g) lean ground lamb or ground beef
• 1 large yellow onion, chopped
• 1 can (14 oz/298 ml) tomatoes, undrained and cut up
• 1 tsp (5 ml) dried oregano leaves
• 1/4 tsp (1 ml) ground cinnamon
• 1/8 tsp (0.5 ml) each salt and black pepper
• 2/3 cup (150 ml) grated Parmesan cheese
For sauce:
• 1 1/2 cups (375 ml) 1% milk
• 2 tbsp (25 ml) all-purpose flour
• 1/4 tsp (1 ml) each salt and black pepper
• 1/4 cup (50 ml) grated Parmesan cheese
Method:
1. Preheat oven to 350 F(180 C). Cook macaroni according to package directions. Drain, rinse, and drain again; transfer to warm bowl. Separate eggs. In small bowl, lightly beat yolks; set aside for sauce. Stir egg whites, feta cheese and 1/4 cup (50 ml) milk into macaroni. Set aside.
2. For meat filling: In large skillet, cook lamb and onion over moderately high heat until meat is browned. Drain off fat. Stir in tomatoes, oregano, cinnamon and 1/8 tsp (0.5 ml) each salt and pepper. Bring to boil. Lower heat and simmer, covered, 5 minutes. Remove from heat. Stir in 2/3 cup (150 ml) Parmesan cheese. Layer half of macaroni mixture in lightly greased 8″ x 8″ x 2″ (20 cm x 20 cm x 5 cm) baking dish. Top with meat filling, then with remaining macaroni mixture.
3. For sauce: In medium-size pot, whisk together 1 1/2 cups (375 ml) milk, flour and 1/4 tsp (1 ml) each salt and pepper. Cook over moderate heat, whisking constantly, for 8 minutes or until mixture is thickened and bubbly. Slowly stir about 1 cup (250 ml) hot mixture into lightly beaten egg yolks, then return mixture to pot. Cook, stirring constantly, 3 minutes, until mixture thickens. Stir in ¼ cup (50 ml) Parmesan cheese.
4. Pour sauce over macaroni layer. Bake 30 to 35 minutes, until heated through. Let stand 10 minutes, then serve.
Serves 6
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