½ kg pork mince, 1 finely chopped onion, 1 packet macaroni, 2-3 eggs, 1 glass of milk, ½ haloumi cheese, cinnamon, salt and pepper, dried mint, finely chopped parsley, 1 chicken cube, some oil, 2-3 tablespoons flour.
Boil the macaroni in plenty of water with a stock cube. When the macarroni is half cooked drain it and keep the stock.
Fry the onion until golden. Add the mince and cook until it is almost cooked. Add the cinnamon, mint parsley and some salt and pepper.
Beat the eggs in a bowl and add the milk. Add the stock where you boiled the macaroni (about 1 glass) and beat well. Warm some oil in a saucepan. Add the flour and fry it slightly. Remove it from the heat and add gradually the egg mixture stirring constantly. Place the cream over a medium heat and keep on stirring until the cream is set. Grate the haloumi and add half of it in the cream. Add salt and pepper.
Pour half the cream over the macaroni and stir well. Place half the macaroni in the oven dish. Smooth over the mince and spread the rest of the macaroni on top. Pour the rest of the cream over the macaroni. With knife make a few holes on the surface of the cream so that the cream is well absorbed by the macaroni. Sprinkle over the rest of the haloumi and bake in a moderate oven for an hour. A few minutes before it is cooked, turn the heat up to achieve a golden colour.