Pasticcio -- Baked Pasta (Greece)

This recipe comes from the 2002 cookbook, Mediterranean Street Food.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 6  tablespoons unsalted butter, divided
• 1⁄4 cup all-purpose flour
• 3  cups  whole milk
• 1⁄8 teaspoon nutmeg, grated
• 1⁄8 teaspoon salt, to taste
• 1⁄8 teaspoon white pepper, to taste
• 1  cup  kefalotiri, grated, divided (or Parmesan cheese)
• 2  egg yolks, beaten
• 1  lb penne (or Greek macaroni no.2)

Directions

1. In a saucepan melt 4 tablespoons butter & whisk in the flour.
2. When flour is completely incorporated, gradually pour in the milk, whisking constantly. Keep whisking until milk comes to a boil, then simmer for 2-3 minutes & remove it from the heat.
3. Stir in nutmeg, salt & pepper to taste, & add 1/3 of the cheese.
4. Let this sauce cool until just warm, then stir in the beaten egg yolks & set aside.
5. Bring a large pot of water to a boil, then add salt & pasta & cook for 2 MINUTES LESS than the package instructions indicate, so that the pasta is very al dente, as it will continue cooking in the oven.
6. Preheat oven to 375 degrees F & butter the inside of a 13"x9" baking dish.
7. When pasta is done, drain it & toss with the remaining 2 tablespoons of butter, then spread half of the pasta in the bottom of the baking dish. Pour half of the sauce over it & sprinkle half of the remaining cheese over that. Repeat layering with the remaining pasta, then the rest of the sauce & finally the cheese.
8. Place the baking dish on the oven's middle rack & bake 20-30 minutes or until golden.
9. Great when served warm or at room temperature with a fresh green salad.