Click on the image, above to submit to Pinterest.
Makaronia Pastitsio (Macaroni with Minced Meat and Bechamel Sauce)
Makaronia Pastitsio (Macaroni with Minced Meat and Bechamel Sauce) is a traditional Cypriot (from Cyprus) recipe for a classic dish of long macaroni lengths cooked with a pork, eggs and Hallumi cheese mix in a white Bechamel sauce made with Halloumi cheese. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Macaroni with Minced Meat and Bechamel Sauce (Makaronia Pastitsio).
prep time
20 minutes
cook time
65 minutes
Total Time:
85 minutes
Serves:
6–8
Rating: 
Tags : Pork RecipesMilk RecipesCheese RecipesBaking RecipesCyprus Recipes
Makaronia Pastitsio (Macaroni with Minced Meat and Bechamel Sauce): a classic Cypriot recipe for a dish of long macaroni lengths cooked with a pork, eggs and Hallumi cheese mix in a white Bechamel sauce made with Halloumi cheese.
Ingredients:
For the Béchamel Sauce:
1l milk, boiling
60g butter
6 tbsp plain flour
2 eggs
90g
Halloumi cheese, grated
pinch of salt
500g thick, long, macaroni (sometimes called tubular spaghetti)
650g minced pork
5 tbsp olive oil
1 tsp onion, grated
flat-leaf parsley, finely chopped
1 tbsp butter
2 eggs, lightly beaten
200g Halloumi cheese, grated
salt and freshly-ground black pepper, to taste
grated Halloumi cheese, for sprinkling.
Method:
Begin with the Béchamel sauce. Bring the milk to a boil then take off the heat and set aside. Melt the butter in a pan, scatter over the flour and stir to form a smooth roux. Gradually whisk in the boiling milk until smooth and completely incorporated. Heat until thickened then take off the heat and set aside for 2 minutes to cool.
Beat the eggs in a bowl. When the sauce has cooled, add two ladlefuls into the eggs then whisk the egg mixture back into the sauce. Add the grated Halloumi cheese and stir to combine then set aside.
Now prepare the meat mixture. Heat the olive oil in a pan. Add the minced pork and onion. Season to taste and fry over medium heat until the meat has released its liquid and this has evaporated away and the meat is browned.
Add the parsley and stir briefly then take off the heat. In the meantime, bring a pan of lightly-salted water to a boil and add the macaroni. Cook for about 12 minutes, or until just tender. Drain the macaroni then return to the pan. Add the butter, the eggs and the Halloumi cheese and stir to cook in the heat of the pan (do not put on the hob).
Spread 4 tbsp of the Béchamel sauce in the base of an oven-proof dish (about 28cm square). Lay half the macaroni mixture on top then spread 5 tbsp of the Béchamel sauce on top. Cover with the meat mixture then lay the remaining macaroni on top of the meat. Top with the remaining Béchamel sauce and scatter grated Halloumi cheese on top.
Transfer to an oven pre-heated to 170°C and bake for 40 minutes, or until golden brown on top and bubbling. Serve hot with a crisp green salad and rustic Breads.
%20Recipe)