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Macaroni Meat Pie Recipe

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This recipe for Macaroni Meat Pie, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, August 9, 2007


1 1/2 lb ground chuck
1 medium onion, chopped
1 clove garlic, minced
1 1/2 tsp salt
1 jar (151/2 oz) extra thick spaghetti sauce
1 pkg (8oz) elbow macaroni
1/4 c butter
1/4 c flour
1/2 tsp salt
2 c milk
2 eggs
1 c grated Parmesan cheese
packaged bread crumbs

Cook beef, onion, garlic and salt in large skillet until beef is well browned, stirring occasionally. Drain off any excess fat. Stir in spaghetti sauce; continue to cook and stir until mixture is thick enough to hold its shape. Cool
Cook macaroni following label directions. Drain. Melt butter in same pan; stir in flour and salt. Cook 1 minute stirring constantly. Gradually add milk, continuing to stir until mixture thickens and bubbles, 1 minute.
Beat eggs in small bowl; our half the white sauce into eggs, beating constantly until well mixed. Return mixture to sauce remaining in pan. Cook 1 minute; remove from heat. Stir in cheese and cooked macaroni
Butter a 9" pie plate well; sprinkle bottom and side with bread crumbs. Spoon 2/3 of the macaroni mixture into pie plate. Spread into even layer to line bottom and up the side to the rim. Spoon meat mixture into center; cover with remaining macaroni mixture. Sprinkle top with bread crumbs. Bake in moderate oven 375 for 30 minutes or until lightly browned on top. Let stand 15 minutes before serving. Cut into wedges to serve




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