Makaronia Sto Fourno – Baked Macaroni


1 lb. Macaroni
3 1/2 cups Milk
1/4 teaspoon (White Pepper) Pepper
1 1/2 cups (Kefalotiri and Gruyere) Grated Cheese


Boil the macroni in 4 quarts of boiling salted water. Drain well and return to the pan. Add 1/4 cup butter and stir. Melt remaining butter in a saucepan.
Blend in the flour; add milk stirring continuously.
Add salt and pepper.
Cook over low heat for 5 minutes.
In a greased casserole (youvetsi) put the macaroni in layers with one cup of the cheese. Pour over sauce.
Sprinkle with remaining cheese and bake in a hot oven for 30 minutes.
Serves 5 to 6.

 baked macaroni

Pastichio – Baked Macaroni With Ground Beaf and Bechemel Sauce


The Filling:
1 tablespoon Butter
2 lbs. Ground Beef
1 small, finely chopped Onion
1 clove Garlic
2 teaspoons Salt
1/2 teaspoon Pepper
chopped Parsley
1/2 cup White Wine
2-3 peeled and diced or Tomatoes
1 lb. can Tomatoes
1 egg whites Eggs

The Sauce:
1/2 cup Butter
3/4 cup Flour
4 hot cups Milk
1 cup grated (or Parmesan) Kefalotiri Cheese
2 and 2 egg yolks Eggs

1 lb. Macaroni
1 tablespoon Salt
2 tablespoons Butter
1 cup grated (or Parmesan) Kefalotiri Cheese


For the filling:
Heat the butter in a large frying pan and saute the ground beef and onion until slightly browned. Add remaining ingredients, except egg white, cover and cook over a medium heat; allow to cool and add egg whites.

To make the sauce:
Melt the butter in a heavy saucepan, add the flour and cook stirring constanly for 1 minute. Add the milk all at once, and stir until the sauce is smooth. Add salt, pepper and nutmeg. Remove from heat and stir in the cheese, eggs and egg yolks.

Cook the macaroni in salted boiling water until soft but firm. Drain and return to the pan. Add the butter.

Butter a baking pan and put in half the macaroni. Sprinkle with cheese and cover with the meat filling. Top with remaining macaroni. Sprinkle with cheese and cover with the sauce. Sprinkle top with the rest of the cheese and cook in a moderate oven for about 45 minutes or until golden brown. Leave for 20 minutes then cut into square pieces and serve.


Youvetsi – Macaroni Baked With Meat


2 lbs. (or Veal) Lamb
1/2 cup Butter
1 clove Garlic
1 nedium, minced Onion
2 cups Tomato Juice
1 tablespoon Tomato Paste
1 lb. (or Spaghetti) Macaroni
(or Parmesan) Kefalotiri Cheese


Cut the meat into 5 portions. Heat the butter in a saucepan and brown the meat. Add onion and garlic and saute until soft. Add tomato juice, tomato paste, salt, pepper, and enough hot water to cover the meat. Simmer covered, over a very low heat, until meat is tender and sauce is thick.

Boil macaroni or spaghetti in boinling salted water. Drain. Put half the macaroni into a buttered baking dish (youvetsi), cover with the meat, add the remaining macaroni, and spread the tomato sauce on top. Sprinkle with grated cheese and bake in a moderate oven for about 15 minutes.


Spanakorizo – Spinach Rice


1/2 cup Olive Oil
2 medium, coarsely chopped Onion
1/2 teaspoon Chili Pepper
1 1/2 cups, long grain Rice
2 1/2-3 cups, or chicken stock Water
2 1/2 fresh, wilted and chopped Spinach
1/2 cup chopped, fresh (optional) Dill
1 cup Yogurt


In a deep, heavy skillet, heat the oil over medium heat and saute the onions until translucent, about 3 minutes. Add the chili pepper and the rice. Stir for a few seconds to coat with oil.

In the meantime, heat the water or stock with the spinach in a separate saucepan. When starts to boil, pour it over the rice and reduce the heat. Season with salt, mix well with a wooden spoon, and cover. Simmer for 15 to 20 minutes, or until the rice is cooked but still moist. Serve immediately, sprinkled with chopped dill and with a dollop of yogurt on each plate.


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