8-10 Servings

1 hour Preparation + Baking


For the Macaroni:

In a saucepan pan combine olive oil and butter to heat. Add onion and sauté for 2-3 minutes.

Add mince and sauté for another 5-6 minutes, stirring until it changes color and becomes granulated.

Pour in wine and leave it for 1 minute to evaporate alcohol.

Add tomato sauce, laurel leaf and cinnamon stick.

Add salt and pepper, 2 cups of water and stir.

Cook for about 20 minutes, stirring regularly, until the mince is a bit juicy.

In the meantime, let the macaroni boil in a pan of amply salted water for 2-3 minutes less than the time indicated on the packaging. Drain and put back in saucepan.

For the cream:

Pour milk and corn flour in a large pot, and stir with a whisk until it thickens and creates a cream. Add the whipped eggs, stirring continuously until they are well mixed.

Remove from heat and add mustard, butter, cheese, salt, pepper and nutmeg. Mix well.

For assembling:

Preheat the oven to 180 ° C.

In a pan, spread the boiled spaghetti, the minced meat, finely chopped parsley and sprinkle with hard Danish cheese. Cover with the mustard cream and spread with a spoon.

Bake in the oven for about 45 minutes until the cream is evenly browned.

Let the pasticcio cool slightly and cut into large pieces.


Recipe by Dina Nikolaou from ALPHA’s Made@Home show on 20/1/2018.

Watch the demo video here.


For pasticcio:

  • 500 g Makvell macaroni for pasticcio No 2
  • 800 g minced chicken
  • 2 tsp. olive oil
  • 1 tbsp. Lurpak butter
  • 1 dry onion, finely chopped
  • 100 g white wine
  • 400 g tomato sauce
  • 1 bay leaf
  • 1 cinnamon stick
  • 150 g Arla Danish grated cheese
  • 1 bunch of parsley, finely chopped
  • Salt, freshly ground pepper

For the mustard-cream:

  • 1 liter of warm milk
  • 120 g Yiotis corn flour
  • 50 g Lurpak butter
  • 2 beaten eggs
  • 2 tsp. Condito mustard classic
  • 150 g Arla Danish cheese, grated
  • Salt, freshly ground pepper
  • Grated nutmeg