Greek Pastitso Macaroni and Meat Casserole for Large Gatherings

Pastitso (Macaroni & Meat Casserole)

Cook Time: 1 hour
Prep Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 40 servings
Category: Greek Cuisine
Keywords: European, For Large Groups, Oven, < 4 Hours, Easy

Recipe Description:

Pastitso is a traditional Greek macaroni and meat casserole, perfect for large gatherings like potlucks. With its creamy topping and layers of pasta and seasoned ground beef, this dish is both comforting and rich in flavor. The recipe yields enough to serve 40 people, but you can easily scale it down to a third for a smaller family meal. Prepare two smaller casseroles, freeze one for later, and enjoy the other fresh. This makes it an excellent make-ahead dish for busy days!

Ingredients & Quantities:

Nutritional Information (per serving):

Instructions:

Step 1: Prepare the Meat and Macaroni Mixture

1. Brown the Ground Beef: In a large skillet, melt 1/2 cup of butter over medium heat. Add 1 1/2 lbs ground chuck (beef) and stir frequently until the beef is fully browned. Season the meat with salt and pepper to taste. Once browned, remove from heat and set aside.

2. Cook the Macaroni: While the beef is browning, cook 1 1/2 lbs of elbow macaroni in a large pot of salted water. Boil until the pasta is almost done (al dente), typically around 8-10 minutes. Drain the macaroni well and transfer to a large mixing bowl.

3. Mix in Butter: Melt the remaining 1/2 cup butter and pour over the cooked macaroni. Stir until the pasta is fully coated in butter. Set this mixture aside.

Step 2: Assemble the Casserole

4. Grease the Pan: Lightly grease the bottom and sides of a large casserole dish (around 11 x 14 x 2 inches) using cooking spray or extra butter to prevent sticking.

5. Layer the Macaroni and Meat: Begin by spreading half of the buttered macaroni evenly across the bottom of the greased dish. Next, spoon the entire ground beef mixture over the macaroni layer. Finally, top the beef with the remaining macaroni, spreading it out evenly to cover the meat.

Step 3: Prepare the Crema Sauce

6. Whisk the Eggs: In a separate bowl, beat 3 large eggs until smooth. Gradually add in the 1 quart of milk and the melted 1/2 cup of butter. Stir the mixture until fully combined.

7. Add Parmesan Cheese: Slowly incorporate 9 oz of grated Parmesan cheese into the egg mixture, whisking until the cheese is well-blended.

8. Pour Over the Casserole: Carefully pour the Crema sauce over the entire macaroni and meat layers in the casserole dish. Use a spatula to ensure the sauce seeps through all layers.

Step 4: Bake the Casserole

9. Bake: Preheat your oven to 350°F (175°C). Place the casserole in the oven and bake for 1 hour, or until the top is golden brown and slightly crisp.

Step 5: Let It Rest & Serve

10. Cool: Once done baking, remove the casserole from the oven and allow it to rest for 15 minutes. This helps the layers set and makes it easier to cut into squares.

11. Cut and Serve: After resting, slice the Pastitso into square portions and serve warm. This dish pairs wonderfully with a fresh Greek salad or warm pita bread.

Pro Tips & Variations:

• Freezing Instructions: Pastitso freezes beautifully! You can prepare the entire dish up to the point of baking, then cover tightly with foil and freeze for up to 3 months. To serve, thaw in the refrigerator overnight and bake as instructed.

• Cheese Variations: For a richer flavor, you can replace or mix in some other cheeses like kefalotyri or Romano. These are common in traditional Greek recipes and will give the dish an authentic taste.

• Spices: Some variations of Pastitso use a pinch of cinnamon or nutmeg in the ground beef mixture to add a hint of sweetness. This is a popular Greek twist and enhances the flavor of the meat filling.

• Vegetarian Option: You can easily make a vegetarian version of this casserole by substituting the ground chuck with a hearty lentil or mushroom filling. Sauté the vegetables with the same spices and butter for an equally flavorful result.

• Make-Ahead Tip: This recipe is ideal for preparing in advance. You can assemble the casserole the night before, refrigerate it, and bake the following day. Just add an extra 10-15 minutes to the baking time if it’s coming straight from the fridge.

Secret for Success:

The true magic of Pastitso lies in allowing the Crema sauce to fully penetrate the layers. Be sure to pour the sauce slowly and spread it evenly across the casserole so every bite is rich and creamy.

And here’s a bonus secret: Pastitso reheats perfectly, so feel free to make it ahead of time, freeze, and simply warm it up before serving at your next event. You’ll save time while impressing your guests with an authentic Greek meal!