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Ingredients

1 (16 ounce) package elbow macaroni 1 tablespoon extra virgin olive oil 1 clove garlic, minced ½ large onion, diced 1 pound lean ground beef 1 (14.5 ounce) can peeled and diced tomatoes ground black pepper to taste 1 teaspoon dried oregano 6 ounces grated Parmesan cheese, divided 1 tablespoon butter 1 tablespoon all-purpose flour 1 cup milk 1 egg yolk

Nutrition Info

850.7 calories carbohydrate: 78.7 g cholesterol: 149 mg fat: 37.5 g fiber: 5.1 g protein: 45.4 g saturatedFat: 16.6 g servingSize: - sodium: 751.2 mg sugar: 6.6 g transFat: : - unsaturatedFat: : -

Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente, drain.
Heat olive oil in a skillet and cook garlic, onions and beef until meat is browned, drain fat. Add tomatoes, pepper and oregano. Stir and cook about 5 minutes. Sprinkle in 1/2 of the Parmesan cheese.
Lightly coat a casserole or baking dish with olive oil and spread 1/2 the cooked pasta in it. Add the meat sauce and cover with the remaining pasta.
Melt butter in a saucepan and blend in flour. Slowly add milk, stirring almost to boiling. In a bowl, blend remaining parmesan cheese and egg yolk and slowly add to the milk sauce, stirring constantly.
Pour sauce over macaroni and bake for 30 minutes. Top should be golden and a little crispy.

5 servings

A Greek beef and macaroni baked casserole.