Greek Macaroni and cheese casserole!

INGREDIENTS:

1 pound ground beef , lamb or a mixture of both
1 onion, chopped 
1 clove garlic, chopped 
1/2 cup red wine 
3/4 cup tomato puree 
1 cup canned crushed tomatoes 
1/2 cup water 
Salt and freshly ground black pepper
1/2 tsp. cumin (optional)
1/2 tsp. ground fenugreek (optional) 
1 teaspoon ground cinnamon 
1/8 teaspoon nutmeg, ground, plus more, for seasoning 
1 1/2 pound uncut macaroni 
2 tablespoons butter, plus 1/2 pound 
3 eggs, separated 
2 1/2 cups kefalotyri or kasseri, grated 
2 quarts milk 
1/2 pound flour 
Nutmeg

Brown meat in a pan. Add onions and garlic and cook until soft. Deglaze
with the red wine and reduce to 2 tablespoons. In a small bowl, mix
together tomato puree and crushed tomatoes to make a sauce. Add to the
onions and garlic, and then add the water. Season with salt, pepper,
cinnamon, and nutmeg. Simmer for 10 minutes. Cook macaroni in salted
water: drain. Return to pan. Add butter, egg whites and 1/2 cup of cheese,
mix well. Heat up milk on medium high until it comes to a simmer. In a
separate pan, melt the butter. Whisk in the flour until well blended. Whisk
in warm milk. Bring mixture to a simmer and cook until fairly thick. Season
with salt and nutmeg, to taste. Temper in the egg yolks. Add 1 cup of
cheese. In a buttered 13 by 9-inch baking dish, layer macaroni mixture
and meat sauce, cover with white sauce and sprinkle with remaining
grated cheese on top. Bake in a preheated 350 degree oven for 45
minutes. Remove from the oven to rack and let stand for 15 minutes. Cut
into squares.
*Note: Tastes great with a dolyp of Tzatziki on top as a condiment.

Yield: 24 servings