Pastitsio (or ‘Pistichu’ if you’re in Ohio)

Published on December 21, 2021 | In By
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(9×3 pan is not large enough)

Ingredients

  • 3 lb ground beef
  • 2 lb macaroni
  • 3 1/2 cups milk
  • 8 or 9 eggs
  • 1 lb Velveeta cheese
  • grated parmesan
  • 1/2 package Cracker Barrel sharp cheddar
  • 1 large onion, diced

Instructions

  1. Cook macaroni. Brown meat and onion until well-browned. Drain.
  2. In saucepan, combine milk, velveeta (in small cubes), 1/4 package Cracker Barrell. Melt and heat, stirring constantly. Grease oan.
  3. Create layers: (1) macaroni, (2) meat sprinkled with parmesan, (3) pour on cheese mixture (coffee-cupful). Continue layering.
  4. Top layer: macaroni, spread remaining sharp cheddar. (Can prepare 24 hours ahead up to this point). Beach eggs until mixed. Pour evenly over the top. (Paprika?)
  5. Beat 1 hour at 325 degrees. Let set 15 minutes before serving.

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