For this famous Greek dish, you need to make two cream sauces, one thin and one heavy, as follows:

THIN CREAM SAUCE:

4 tbsp. butter
1/3 c. flour
2 c. hot milk
2 egg yolks

Melt butter in a saucepan. Stir in flour and cook until mixture turns golden. Gradually stir in hot milk and cook, stirring, until sauce is smooth and hot. Beat egg yolks with a little of the hot milk and stir into sauce. Remove from heat without cooking the eggs.

THICK CREAM SAUCE:

2 c. milk
4 eggs
1/2 c. flour
2 c. cold milk

Heat 2 cups milk to simmering. Beat eggs with flour. Stir in cold milk. Gradually stir in the hot milk and cook, stirring constantly until mixture is quite thick. Do not let boil after eggs are added.

3 onions, chopped
1 1/2 lbs. chopped beef
4 tbsp. butter
2 c. Italian plum tomatoes
1 c. tomato sauce
Oregano
Dash cinnamon
Salt and pepper to taste
Garlic powder
1/2 c. bread crumbs
2 egg whites
1 1/4 lbs. macaroni, ziti #2
Thin cream sauce
Grated cheese
Thick cream sauce

Brown chopped onions and meat in butter. Add tomatoes, tomato sauce, spices, and seasonings. Cover and simmer for 1 hour. Cool and stir in part of bread crumbs and the egg whites, unbeaten.

Cook macaroni according to directions on package and drain.

Sprinkle remaining bread crumbs into a buttered 11x16x2 inch baking pan. Put in a layer of macaroni, a layer of meat with sauce, and half the thin cream sauce. Sprinkle with grated cheese. Add another layer of macaroni and sprinkle with cheese. Cover with remaining thin cream sauce. Spread the thick cream sauce over top and sprinkle with cheese. Bake in a 350 degree oven for 1 hour. Cool and slice into squares. When ready to serve, reheat in hot oven.

Note: This dish may be prepared a day in advance. Do not top with the thick cream sauce, but add it just before baking the dish. 12 servings.