Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a nonstick skillet sprayed with nonstick spray, saute the onion over medium-high heat until translucent, 2-3 minutes or so. | 2. Add meat to the pan and cook over medium heat until browned all the way through; drain fat. | 3. Add tomato sauce, garlic,just 1 tsp of the cinnamon, and some salt to taste. | 4. Simmer on low heat 20 minutes. | 5. Meanwhile, in a medium saucepan, melt the butter. | 6. Once the butter has melted, stir in the flour, whisking until blended. | 7. Remove pan from heat and whisk in the milk slowly until blended. | 8. Return pan to heat and let simmer over low heat about 5 minutes, stirring often,or until thick and smooth. | 9. Remove sauce from heat and let cool slightly. | 10. In a bowl, beat eggs and then add small portion of the cream sauce, whisking quickly as you do. | 11. Whisk in a bit more of the sauce, then add all the rest and whisk well until smooth. | 12. (You can to be careful not to add too much at first or you will cook the eggs.) Season sauce with some salt& pepper and a dash of nutmeg to taste, mixing well. | 13. Grease a 9x13" casserole with deep sides well and place hot macaroni in it. | 14. Top with meat sauce, then sprinkle meat sauce with remaining 1 tsp cinnamon. | 15. Pour cream sauce over all to cover. | 16. You may need to shake the pan a little to make everything settle in (not too hard- you don't want sauce flying everywhere). | 17. You may have a little extra cream sauce left over, depending on how deep your pan is. | 18. Bake in a preheated 350 F oven for approximately 40 minutes or until custard is firm (no jiggling). | 19. Let cool 10 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
elbow macaroni	8	ounces	cooked drained	201.7333	0.0	44.88	1.1333
beef	1		ground ground lean	530.4012	0.0	104.5842	12.1947
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
butter	3	tablespoons	unsalted sweet	256.5	11.7855	8.0145	21.6
purpose flour	3	tablespoons		201.7333	0.0	44.88	1.1333
egg	3			214.5	1.08	18.84	14.265
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
tomato sauce	2	cans	unseasoned	-	-	-	-
cinnamon	2	teaspoons	ground divided	-	-	-	-
milk	2 1/4	cups		334.89	26.2422	17.2935	17.9523
salt				-	-	-	-
pepper				-	-	-	-
nutmeg			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.