PASTITSIO

[chief_cook2]

1-1/2 lbs ground beef
1 cup chopped onion
1 (16 oz) can tomatoes, undrained and chopped
1 (6 oz) can tomato paste
1/4 tsp dried whole thyme
1-3/4 tsp salt, divided
1 (8 oz) pkg elbow macaroni
1/2 cup crumbled Feta cheese
4 egg whites, slightly beaten
1/2 cup butter or margarine
1/2 cup all-purpose flour
1/4 tsp ground cinnamon
1 qt milk
4 egg yolks, slightly beaten
Paprika

Combine ground beef and onion in a large skillet. Cook over medium heat until
beef browns, stirring to crumble beef; drain. Stir in tomatoes, tomato paste,
thyme, and 3/4 tsp salt; bring to a boil. Cover, reduce heat, and simmer 30
minutes, stirring often. Cook macaroni according to package directions, adding
1/4 tsp salt; drain. Stir in Feta cheese and egg whites. Add to beef mixture;
stir well. Spoon mixture into a lightly greased 13- x 9- x 2-inch baking dish.
Melt butter in a heavy saucepan over low heat; add flour and cinnamon,
stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook
over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in
remaining 3/4 tsp salt. Gradually stir about one-fourth of hot mixture into
egg yolks; add to remaining hot mixture, stirring constantly. Cook 1 minute,
stirring constantly. Pour sauce over beef mixture; bake at 350 degrees F. for 35
to 40 minutes. Remove from oven; let stand 10 minutes before serving.
Sprinkle with paprika. Yield: 8 servings.