Our family loves Moussaka, the delicious spiced lamb, the pillowy top, the richness of eggplant. But there are many people who are not that keen on eggplant (fussy middle child). So this is a Moussaka without the eggplant and with macaroni pasta instead.
We fry the onion, garlic and minced lamb in olive oil until browned then add the tomato paste, cinnamon, wine, parsley, salt and pepper and cook in the oven until the flavours have developed. The pasta is cooked macaroni, which we mix with our fabulous cheese sauce topping - it has the usual flour, butter, milk, cheese, nutmeg, salt and pepper, but also eggs which cause it to puff up more - I could eat this on its own!
To cook; preheat oven to 180 degrees. Bake for around 35 minutes until bubbling and golden. Suitable to freeze. Can be cooked as above from frozen; just cover and add extra time.