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1
For the Meat Sauce:
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2
Season the meat with the garlic, salt, and pepper. Cook on a large saucepan over medium heat, occasionally stirring and flipping to prevent too much browning, until the meat's juices have been absorbed. Add chopped onion, parsley, and butter. Brown well.
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3
Add Ragu Tomato Sauce and sugar. Simmer until thickened, about 15 minutes.
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4
Strain meat sauce as much as possible. You do NOT want the sauce to be juicy. Set aside.
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5
For the Macaroni:
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6
Bring large pot of water to boil. Once boiling, salt generously to prevent pasta from sticking.
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7
Add elbows to water, and cook until soft, about 6-7 minutes, stirring occasionally. (TIP: Be careful not to overcook the pasta at this stage, because it will be cooked a bit more in the oven once the Pastitsio has been assembled.).
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8
Drain the macaroni well. Put into a large bowl.
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9
Pour melted butter over the macaroni, and mix. Add the egg whites and cheeses, excluding the 1/4 cup of Parmesan to be saved for the top. Mix.
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10
To Assemble:
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11
Preheat oven to 350 degrees F. Grease and flour a 13 x 9 x 2.25 inch baking pan (or any pan close to these measurements).
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12
Layer half the macaroni on the bottom of the pan.
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13
Spread the meat sauce evenly over the macaroni.
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14
Layer the remaining half of macaroni over the meat sauce.
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15
Make the cream sauce *, and pour over all, allowing the sauce to seep through. Sprinkle the saved 1/4 cup of Parmesan over the cream sauce, and sprinkle with cinnamon. Bake for 45-50 minutes, or until top begins to bubble, and cream topping is lightly golden brown.
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16
*For the Cream Sauce:
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17
Melt butter in saucepan. Add the flour. Blending with a wire whisk, simmer for 3 minutes. Do NOT brown. Add the milk,constantly whipping briskly. Simmer until the sauce is creamy, smooth, and thick.
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18
In a large bowl, beat the egg yolks. Add the hot cream sauce to the egg yolks, and beat constantly until well blended.
