½ teaspoon nutmeg
8 tablespoons cornstarch
½ teaspoon salt
4 cups skim milk
¼ teaspoon white pepper
6 egg whites
16 ounces macaroni cooked, drained
1 teaspoon olive oil
½ teaspoon salt
1 lrg onion finely chopped
¼ teaspoon black pepper freshly ground
1 pound ground beef, cook,drain
¼ teaspoon cinnamon
2 tablespoons tomato paste or ketchup
1 cup bread crumbs
¾ cup dry red wine
1 cup parmesan cheese, grated
Step 1- Preheat oven to 350F. In a skillet, cook onion til soft and transparent. Brown the meat in olive oil. Add onion. Mix tomato paste with wine and add to meat.
Step 2- Continue cooking, adding nutmeg, salt, pepper, and cinnamon. Cook about 15 minutes, take off heat, cool. Mix in half the breadcrumbs and half the grated cheese. Set aside. Do not allow meat to "bulk," keep it separated.
Step 3- Cook the macaroni in boiling water til soft. Rinse, drain, and set aside.
Step 4- Make crema in double boiler. Dissolve corn starch and egg white in skim milk while still cold. Place in the double boiler. Stir constantly with wire whisk to prevent clumping. Stir in 1/4 c. cheese and cook until very thick like pudding. Remove from heat.
Step 5- To Assemble: Spray baking dish (LIKE A LASAGNA PAN) with Pam and sprinkle it with breadcrumbs. Spread half the cooked pasta over the bottom of the dish and sprinkle it with 1/4 c reserved cheese. Spread all of the meat over the pasta. Pour half the sauce over the meat and spread the rest of the pasta over it. Sprinkle with the rest of the cheese and breadcrumbs. Pour the rest of the sauce on top and smooth with a spatula. Bake in the preheated oven 50-60 minutes.
Step 6- You may want to brown the top under broiler briefly at the end to finish it but be careful. The crema burns easily.
Step 7- Let stand 10 minutes before cutting into squares.
Yield: 10-12 servings