6 Tbsp butter
3/4 cup flour
1 quart hot milk
1-2 tsp salt
2 eggs
Melt butter in a saucepan. Add flour and cook, stirring, until mixture is golden. Gradually stir in hot milk. Cook, stirring constantly, until sauce is smooth and thickened (5-10 min). Stir in salt and set aside to cool. When partly cool stir in eggs, lightly beaten.
2 onions, chopped
1.5 pounds ground meat
Dash of cinnamon
Salt and pepper
1/2 cup water
2 Tbsp tomato paste
1 pound elbow macaroni
2 eggs, beaten
1 Tbsp salt
Grated cheese
Cream sauce
Saute onions in butter until golden. Add meat and cook, stirring, until meat is browned. Add cinnamon and salt and pepper to taste. Add water and tomato paste and cook for 5 minutes.
Cook macaroni according to directions on package. Drain and rinse. When lukewarm add eggs and the 1 Tbsp salt to the macaroni and mix well.
Put half the macaroni in a buttered 9x13x2 inch pan and sprinkle with grated cheese. Add meat mixture and then the remaining macaroni. Top with cream sauce, sprinkle with cheese, and bake at 350F/180C for 45 minutes or until well browned.
Makes 8-10 servings.
From "The Art of Greek Cookery"