Makaronia tou fournou

Makaronia tou fournou is the Cypriot version of pastitsio, the Greek oven-baked pasta with meat and tomato sauce as well...
makaronia tou fournou

Makaronia tou fournou is the Cypriot version of pastitsio, the Greek oven-baked pasta with meat and tomato sauce as well as Béchamel.

Ingredients

  • 500 Grams tubular pasta (bucatini or rigatoni)
  • 200 Grams grated halloumi cheese
  • 1 Tablespoon dried mint
  • 1 egg white
  • 1 Tablespoon salt
  • 1 Tablespoon olive oil

Meat Sauce

  • 500 Grams ground pork (or beef/veal)
  • 1 onion, finely chopped
  • 80 Milliliters olive oil
  • 1 Teaspoon cinnamon
  • 500 Milliliters tomato puree
  • 1 bunch parsley, chopped
  • 1 Tablespoon dried mint

Bechamel Sauce

  • 1.5 Liters milk
  • 60 Grams butter
  • 60 Grams flour
  • 0.5 Teaspoon nutmeg
  • 3 egg yolks
  • 50 Grams halloumi cheese, grated

Directions

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.

Meat Sauce

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.

Bechamel Sauce

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.