Makaronia Tou Fournou

• 500 gram tubular pasta (bucatini or rigatoni)
• 200 gram grated halloumi cheese
• 1 tablespoon dried mint
• 1 egg white
• 1 tablespoon salt
• 1 tablespoon olive oil
• 500 gram ground pork (or beef/veal)
• 1 onion, finely chopped
• 80 milliliter olive oil
• 1 teaspoon cinnamon
• 500 milliliter tomato puree
• 1 bunch parsley, chopped
• 1 tablespoon dried mint
• 1.5 liter milk
• 60 gram butter
• 60 gram flour
• 0.5 teaspoon nutmeg
• 3 egg yolks
• 50 gram halloumi cheese, grated

1. In a large saucepan, bring water to a boil and add salt. Cook the pasta al dente according to the package instructions, for about 10 minutes, as they will be cooked later on. Remove from the heat, drain and mix a tablespoon olive oil. Prepare Meat Sauce Prepare Bechamel Sauce Beat the egg white, reserved from the Béchamel sauce, and mix with the pasta as well as 1/4 cup of the grated halloumi and the dried mint. In a baking pan (about 13×9 inches), layer half of the pasta. Put the ground meat on top and then add the remaining pasta on top. Cover pasta with the Béchamel sauce and sprinkle with 1/4 cup of grated halloumi and 1/2 teaspoon of cinnamon. Bake in an oven preheated to 350 F, for about 45 minutes to 1 hour or until golden on top.
2. Heat the olive oil in a pan and sauté the onion until translucent. Add the ground meat and sauté for a few minutes. While mixing, add salt, pepper, 1/2 teaspoon of cinnamon and tomatoes and cook over moderate heat for about 15 minutes. Remove from the heat and mix in parsley.
3. Heat the milk prior to preparing the sauce. Beat the egg yolks separately. In a saucepan, melt the butter and add the flour, salt and nutmeg and whisk thoroughly for 2 to 3 minutes. Add the warm milk, stirring constantly, until the sauce is thick and creamy. Add the egg yolks slowly and mix until they are incorporated. Stir in grated halloumi cheese and set aside.