Pastitsio: This recipe comes from The New York Times International Cookbook circa 1971. I've quartered the recipe and recently have been doubling it. If you want to make A LOT of Pastitsio, you will not need to double the noodles (3 lb is probably enough.) I don't think garlic could possibly hurt this dish and I bump up the cinnamon a bit and the oregano a lot. Finally, I'm always afraid that a pasta dish like this might dry out when reheated, so I put the dish in a large roasting pan with water and cover loosely with foil so that the steam will keep it moist. Pastitsio (Greek Macaroni with Meat) 24 servings 2 lb elbow macaroni 10 Tbs butter 2 C finely chopped onion 3 lb ground round 2 C tomato puree Salt & freshly ground pepper 1/2 t cinnamon 1/2 t oregano 1/4 t nutmeg 6 Tbs all purpose flour 6 C milk 1 1/2 C cream 5 egg yolks, lightly beaten 1 1/2 C parmesan cheese Preheat oven to 375. Cook the macaroni in boiling salted water until tender but still firm (about 8 min). Drain and rinse with cold water. Set aside. Heat 4 Tbs butter in skillet and add onion. Cook, stirring until onion is wilted. Add meat and cookfor about 10 minutes, breaking up lumps. Add tomato puree, salt and pepper to taste, cinnamon, oregano and nutmeg. Melt remaining butter in large saucepan and stir in flour. Add the milk and cook, stirring until mixture is thickened and smooth. Combine the cream with the egg yolks and blend. Stir this into the cause and heat thoroughly, but do not boil or mixture will curdle. Using a large buttered baking pan (18 x 12 x 2) (a six quart or two 3 quart shallow pans may be substituted) make a layer of macaroni, a layer of meat, another layer of macaroni and another layer of meat. Pour the cream sauce over all and sprinkle with cheese. Bake 45 minutes. Remove macaroni from oven and let stand. Slice into large squares. Can be served lukewarm.