Pasticcio Di Maccheroni Recipe

Name: Pasticcio Di Maccheroni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 medium onions chopped; 1 small scallions, spring or green onions minced; 1 each celery stalks chopped; 1 each carrots chopped; 2 teaspoons salt; 3 cups ground beef; 2 medium tomatoes chopped; 2 each egg whites; 2 tablespoons butter, unsalted; 2 cups cheese grated; 3 tablespoons butter; 3/4 cup flour, all-purpose; 2 cups milk; 2 each egg yolks

Servings: persons

2 tablespoons butter
1 medium onions chopped
1 small scallions, spring or green onions minced
1 each celery stalks chopped
1 each carrots chopped
2 teaspoons salt
3 cups ground beef
2 medium tomatoes chopped
2 each egg whites
2 tablespoons butter, unsalted
2 cups cheese grated
3 tablespoons butter
3/4 cup flour, all-purpose
2 cups milk
2 each egg yolks

1
Saute the onion, green onion, celery and carrot in the butter until tender.
2
Add the salt, pepper, ground beef and a few spoons of water.
3
Saute a few minutes and add the tomatoes.
4
Leave the meat with the sauce to simmer for 1/2 an hour.
5
Remove from the heat and add the lightly beaten egg whites.
6
Boil 4 kilos water with a tablespoon salt.
7
Put in the macaroni and leave it to boil for 10 minutes.
8
Add one cup cold water and then drain the macaroni.
9
While macaroni is cooking, prepare the Bechamel Sauce: Put the 3 tablespoons butter and the flour into a saucepan.
10
Stir over slow fire until smooth.
11
Add the milk, gradually, whisking with a wire whisk or electric mixer.
12
Continue cooking until sauce thickens.
13
Remove from the fire and add salt and pepper to taste (optionally, grated nutmeg is also good).
14
Lightly beat the egg yolks, then add a few spoonfuls of the hot sauce to them, and mix well.
15
Then add the egg yolks to the the rest of the Bechamel sauce, mixing them in well.
16
Set aside.
17
Put the unsalted butter into the macaroni and then put half the macaroni into a rectangular baking pan.
18
Sprinkle with plenty of grated cheese and then cover with the meat.
19
Put the remaining macaroni on top and cover with cheese.
20
Pour the Bechamel Sauce over.
21
Bake for about 40 minutes in a medium oven.
22
Cut into squares when slighly cooled and serve.

1195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons butter, 1 medium onions chopped, 1 small scallions, spring or green onions minced, 1 each celery stalks chopped, and more.

Yes, Pasticcio Di Maccheroni falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasticcio Di Maccheroni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions