Make the inner filling:
Brown the ground beef with onions, garlic, all spice, tomato paste and
a teaspoon of butter. Drain the excess fat as you cook.
Prepare the macaroni:
Boil the macaroni in salted water. Cook only until half done. Drain
the water. Divide grated cheese in half leaving ½ cup for the
cream sauce. In a baking pan 15 x 9-1/2 x 2 inches, line with half
macaroni, then sear with half of the hot butter; sprinkle with grated
cheese. Spread meat filing evenly over macaroni. Add theremaining
macaroni, hot butter and cheese.
Prepare the cream sauce:
In a large sauce pan, beat the eggs until well-mixed (it will have
lots of tiny air bubles when it is well mixed). Dissolve cornstarch
in a small amount of milk, then add to egg mixture along with the
rest of the milk. Heat only to warm stirring constantly. More cheese
can be added (as much as half a cup). Pour cream sauce slowly over
entire surface of the macaroni, allowing mixture to seep through.
Bake at 425 degrees for 15 minutes, until it forms a light crust on
top; then reduce heat to 350 degrees and bake an additional 45 minutes.
Cool slightly and cut into 2-1/2 inch squares for serving.
|
