MEAT LAYER:

1 tbsp. butter
1 med. onion, chopped finely
3 lbs. ground beef
1 (6 oz.) can tomato paste
1 to 1 1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. allspice
1 tsp. nutmeg
1 tsp. cinnamon
2 eggs, well beaten

Heat butter in frying pan. Saute onion. Add meat. Saute until pink is gone. Stir in tomato paste, 3/4 cup water, salt, pepper and spices. Cover. Simmer 5 minutes. Uncover. Simmer another 5 minutes. Remove from heat. Adjust salt to taste. Refrigerate. When cool, remove fat. Mix in eggs. Set aside.

MACARONI LAYERS:

1 1/2 lbs. elbow macaroni
2 eggs, well beaten
1 c. grated Parmesan cheese
1/2 c. butter

Cook macaroni according to package directions. Drain well. Put half of macaroni in bowl. Add eggs. Mix thoroughly. Spread in an 11x14x2 inch baking pan. Sprinkle with 1/2 cup Parmesan. Spread meat mixture over macaroni. Arrange remaining macaroni over meat layer. Sprinkle with remaining 1/2 cup Parmesan. Melt butter. Pour over Parmesan layer. Top with Cream Sauce.

CREAM SAUCE LAYER:

4 eggs
3/4 c. milk
1 c. grated Parmesan cheese
1 tbsp. flour
1/2 tsp. salt
Nutmeg

Beat eggs to a froth. Blend in milk, cheese, flour and salt. Pour over meat- macaroni layers. Sprinkle lightly with nutmeg. Cover with aluminum foil. Bake in 400 degree oven for 15 minutes. Remove foil. Bake 45 minutes longer or until golden brown. Remove from oven. Wait 15 minutes before cutting into squares. Pastitso freezes well. Defrost before reheating in 400 degree oven 20-30 minutes.