Ingredients

Instructions

  1. For the Meat Sauce:
  2. Season the meat with the garlic, salt, and pepper. Cook on a large saucepan over medium heat, occasionally stirring and flipping to prevent too much browning, until the meat's juices have been absorbed. Add chopped onion, parsley, and butter. Brown well.
  3. Add Ragu Tomato Sauce and sugar. Simmer until thickened, about 15 minutes.
  4. Strain meat sauce as much as possible. You do NOT want the sauce to be juicy. Set aside.
  5. For the Macaroni:
  6. Bring large pot of water to boil. Once boiling, salt generously to prevent pasta from sticking.
  7. Add elbows to water, and cook until soft, about 6-7 minutes, stirring occasionally. (TIP: Be careful not to overcook the pasta at this stage, because it will be cooked a bit more in the oven once the Pastitsio has been assembled.).
  8. Drain the macaroni well. Put into a large bowl.
  9. Pour melted butter over the macaroni, and mix. Add the egg whites and cheeses, excluding the 1/4 cup of Parmesan to be saved for the top. Mix.
  10. To Assemble:
  11. Preheat oven to 350 degrees F. Grease and flour a 13 x 9 x 2.25 inch baking pan (or any pan close to these measurements).
  12. Layer half the macaroni on the bottom of the pan.
  13. Spread the meat sauce evenly over the macaroni.
  14. Layer the remaining half of macaroni over the meat sauce.
  15. Make the cream sauce *, and pour over all, allowing the sauce to seep through. Sprinkle the saved 1/4 cup of Parmesan over the cream sauce, and sprinkle with cinnamon. Bake for 45-50 minutes, or until top begins to bubble, and cream topping is lightly golden brown.
  16. *For the Cream Sauce:
  17. Melt butter in saucepan. Add the flour. Blending with a wire whisk, simmer for 3 minutes. Do NOT brown. Add the milk,constantly whipping briskly. Simmer until the sauce is creamy, smooth, and thick.
  18. In a large bowl, beat the egg yolks. Add the hot cream sauce to the egg yolks, and beat constantly until well blended.