Cooking For 1967 Macaroni Cheese

Press, Volume CVI, Issue 31269, 16 January 1967, Page 2

Cooking For 1967 Macaroni Cheese

(By

CILIA TIMMS)

Here is a recipe for a macaroni cheese with a difference. It is called pastitso in Italy and can be a useful dish for luncheon or supper. You Will Need: 1 lb macaroni 2 tablespoons butter 2 medium onions 1 lb ground steak (finely minced) 1 tomato i cup grated cheese 1 cup rich cream or white sauce 1 egg Method: Cook the macaroni in boiling salted water until tender, then drain. Melt the butter in a pan: add the finely chopped or grated onions and

the ground steak. Cook slowly for two or three minutes, stirring constantly. Add the peeled and chopped tomato, salt and pepper to taste and continue to cook over low heat until the meat is tender. Add half a cup of grated cheese and blend well. Place half the drained macaroni in a greased ovenproof dish and cover this with the meat mixture. Cover with the rest of the macaroni. Blend the cream sauce with the beaten egg and the remaining quarter cup of grated cheese. Taste for seasoning and pour it over the macaroni. Bake in a moderate oven (350 degrees) for 40 to 50 minutes or until the top is nicely browned. Serve hot