MAKARONIA TOU FOURNOU (PASTICHIO)
(MACARONI IN THE OVEN WITH MINCE MEAT AND BECHAMEL SAUCE)
INGREDIENTS
- 500 gm pork / beef mince meat 
- 1 large onion
- 1 cup of chopped parsley
- 1 tin 400 gm of chopped tomatoes
- Salt, pepper, cinnamon
- ½ cup of cooking oil
- 1 packet macaroni Bucatini ‘A’ or ‘B’ size
Bechamel Sauce
- 3 tablespoons of salted butter 
- 4 – 5 tablespoons of plain flour
- 1 litre of milk
- 1 egg
- 1 cup of grated halloumi cheese (any other cheese of your choice can be used)
- Salt to taste
INSTRUCTIONS
Peel and chop onion in small squares and place in non stick pan with the oil to brown slightly.
Add mince meat and stir, allow all the juices to reduce.
Add the tin tomatoes and allow mixture to simmer for approx. 5 mins.
Add chopped parsley, salt, pepper and cinnamon to your taste and allow to cook for a further 3 mins, or until juices are absorbed.
Take off heat and set aside.
Fill a large sauce pan with water and a pinch of salt and a spoon of butter.
Once boiled add the macaroni, having chopped in half so as to make it easier to handle.
Do not allow the macaroni to overcook. Take off the heat and rinse under cold water and drain
Take a baking dish approx. 25 cm x 40 cm and place 2/3 of the macaroni spreading it evenly. You can mix in some of the grated halloumi cheese first and then spread.
Top the macaroni with a layer of the mince meat. Allow any juices from the mince to run into the macaroni.
Finish off by adding the remaining macaroni on top of the mince meat and smoothing it in preparation for the béchamel sauce.
Allow some room to the top of your baking dish so that when you pour on the sauce it does not spill over.
Take a non stick saucepan and heat the butter on low heat.
Add slowly, slowly the flour, whilst stirring vigorously. The flour will bind.
Add the milk very slowly, again stirring vigorously each time so as to avoid any curdling and sticking to the pan. The flour will continue to bind and you continue adding milk and stirring until mixture becomes liquid and comes to boil.
When all the milk has been added, if the mixture is still very thick you can add a little bit of water to thin it. It must run off the beater like thick cream…
Add the egg to the mixture mixing well, the grated halloumi cheese and a pinch of salt.
Once the sauce is softly boiling you take off the heat and very carefully pour over the macaroni dish.
Cook in ‘fan oven’ at approx. 200 Celcius. The topping will take a golden crusty finish.
Allow to cool and cut into square pieces.
Best served with traditional Cypriot salad dressed with virgin olive oil!
Enjoy your Makaronia tou Fournou! Kali Oreksi
Yum yum yum! Thank you for sharing this, thea! Whenever I’ve tried to make makaronia it’s never quite worked…I was missing the cinammon!
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