Pasta And Pastasauces - Pastitsio By Diane

3/4 lb. elbow macaroni
1 lb. ground round
1/2 white onion, chopped
1 clove garlic, minced
2 (12 oz.) cans evaporated milk
8 oz. soft cream chese
1/2 lb. butter, divided
8 oz. tomato sauce
8 oz. grated Parmesan cheese
1 egg
cinnamon, garlic salt, pepper, sugar

Preheat the oven to 325 degrees, and use three burners as follows: Macaroni mix, Meat sauce, Cream sauce.

In a large pot boil 1 gallon of water, add salt and macaroni, cook 10 minutes. Drain, mix in 3/4 stick of butter (melted), the egg (beaten) and half of the Parmesan cheese.

In a large skillet, melt 1/2 stick of butter, add the onions and beef and saute until brown, breaking up the meat well, season with salt and pepper. Add the tomato sauce, garlic and 2 Tbls. cinnamon, 1 Tbls. sugar, stir reduce heat and simmer 15 minutes.

In a large saucepan, warm the evaporated milk, 3/4 stick of butter, and the cornstarch, mix well. Add 1 tsp. cinnamon and the cream cheese. Stir often breaking up the cheese. Heat as required to cause thickening.

Put half of the macaroni mixture in a cake pan, tamp down with a spoon to even up. Sprinkle 1/3 of the remaining cheese. Cover with the meat sauce, tamp, sprinkle more cheese. Fill with the remaining macaroni, tamp, sprinkle most of the remaining cheese. Pour on the cream sauce slowly,working it into the macaroni. Sprinkle the rest of the cheese on top. Bake 30-40 minutes (until the top is partially browned) cool 1 hour. Slice with a sharp knife and sawing action, and cut around the edges of the pan.

Refrigerate overnight covered (expect some condensation on the cover).

To serve: Remove individual servings and microwave on high for 1-1/2 to 2 minutes, accompany with salad.