Ground beef, feta cheese, and tomatoes are blended with macaroni, then baked in a rich white sauce. This is a wonderful change from traditional Italian lasagna.
INGREDIENTS (for 1 servings):
- 2 pounds uncooked elbow macaroni
- 2 pounds ground beef
- 1 medium onion, chopped
- 1 cup grated Parmesan cheese
- 1 (4 ounce) package feta cheese
- 2 (8 ounce) cans diced tomatoes
- 2 teaspoons ground cinnamon
- salt and pepper to taste
- 3 cups milk
- 3 tablespoons cornstarch
- 1/4 cup butter
Bring a large pot of lightly salted water to a boil. Add macaroni noodles, and cook until tender, about 8 minutes. Drain, and set aside.
Preheat the oven to 350 degrees F (175 degrees C). Cook ground beef and onion in a large skillet over medium-high heat until beef is evenly browned. Remove from heat, and drain grease. Stir in the tomatoes, feta cheese, Parmesan cheese, and cinnamon. Mix in pasta, and transfer to a large baking dish.
In a saucepan over medium heat, mix together the milk and cornstarch until no lumps remain. Add butter, and bring to a boil. Boil for 1 minute, then remove from heat, and pour the sauce over the mixture in the baking dish.
Bake for 1 hour in the preheated oven, until the top is golden brown. Let stand for 10 minutes before serving.