*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dish                        Pasta
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         Coarse ground meat
    1      each          Onion -- chopped
    6      tablespoons   Butter
      1/2  pound         Tomatoes, peeled -- strained OR
    1      tablespoon    Tomato paste diluted with:
    1      cup           Water
                         Salt & pepper to taste
      1/2  pound         Thick macaroni
    2      each          Egg whites
    1      cup           Parmesan cheese -- grated
    4      each          Sheets of Phyllo pastry
                         Melted butter
                         -----BECHAMEL SAUCE-----
    8      tablespoons   Butter
   10      tablespoons   Flour
    4      cups          Hot milk
    2      each          Egg yolks -- lightly beaten
                         Salt & pepper to taste
 Brown meat and onion with 3 tbs. of the butter, breaking up the meat with a
wooden spoon during the process. Add tomatoes (or paste w/water) and seasoning,
and cook over low heat for abt. 20 min., or until the luquid is absorbed. 
Meanwhile, cook macaroni as directed; drain. Brown remaining butter in another
pan and pour it over macaroni. Beat egg whites lightly and add.
   Prepare the bechamel, melt the butter and add the flour slowly to it, blending
 in well.  Add hot milk, stirring it in rapidly with a clean wooden spoon until
 the sauce thickens.. Remove the sauce from heat; blend in egg yolks.  Pour over
 macaroni.  Sprinkle with cheese.
   Butter a round cake pan and spread 2 phyllo sheets into it (let sheets extend
 over the pan; do not trim).
 Brush with melted butter. Spread half the macaroni on the phyllo, top with the
chopped meat; add the rest of the macaroni, and fold edges of the phyllo up over
 Use the 2 remaining phyllo sheets for the top:	butter each and trim to fit the
pan. Bake in preheated oven at 375 F. for abt. 20 min., or until golden brown.
 Cool; turn out onto a platter.
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