Pastitsio (Greek Macaroni Pie) 2004

In a large steam kettle, cook meat and onions in about 1 qt. of water until water is absorbed, stirring once or twice.Add oil and brown meat mixture.Add salt and pepper.

Add tomato puree and simmer 30 minutes.

Cook macaroni al dente; rinse and cool; set aside.

Assemble casserole in four 1/2 -in. pans, layering macaroni, then 1 cup cheese for each pan, then meat mixture.Top with more macaroni and more cheese. Pour 1/2 cup melted butter over each pan.

Melt 4 lbs. of butter; add flour to make roux, and cook 5 minutes.Add milk, stirring constantly.Add 1 lb. grated cheese and salt to taste. When thickened, beat eggs and slowly add to the sauce.

Spread sauce evenly over macaroni; sprinkle each pan with 1/2 cup grated cheese.

Bake at 300°F in convection oven for 30 to 40 minutes or until 165°F internal temperature is reached and top is browned.