Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Coarse ground meat Salt pepper to taste
1 ea Onion, chopped 1/2 lb Thick macaroni
6 tb Butter 2 ea Egg whites
1/2 lb Tomatoes, peeled,strained OR 1 c Parmesan cheese, grated
1 tb Tomato paste diluted with: 4 ea Sheets of Phyllo pastry
1 c Water Melted butter

-----------------------BECHAMEL SAUCE----------------------------
8 tb Butter 2 ea Egg yolks, lightly beaten
10 tb Flour Salt pepper to taste
4 c Hot milk

Brown meat and onion with 3 tbs. of the butter, breaking up the
meat with a wooden spoon during the process. Add tomatoes (or paste
w/water) and seasoning, and cook over low heat for abt. 20 min., or
until the luquid is absorbed. Meanwhile, cook macaroni as directed;
drain. Brown remaining butter in another pan and pour it over
macaroni. Beat egg whites lightly and add.

Prepare the bechamel, melt the butter and add the flour slowly to
it, blending in well. Add hot milk, stirring it in rapidly with a
clean wooden spoon until the sauce thickens.. Remove the sauce from
heat; blend in egg yolks. Pour over macaroni. Sprinkle with cheese.

Butter a round cake pan and spread 2 phyllo sheets into it (let
sheets extend over the pan; do not trim). Brush with melted butter.
Spread half the macaroni on the phyllo, top with the chopped meat;
add the rest of the macaroni, and fold edges of the phyllo up over
it. Use the 2 remaining phyllo sheets for the top: butter each and
trim to fit the pan. Bake in preheated oven at 375 F. for abt. 20
min., or until golden brown. Cool; turn out onto a platter.

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