As with Moussaka, the secret to easy preparation is assembling all of the ingredients before beginning and completing the sections one at a time in the order given.
Preheat oven to 350 degrees. Spray a 10×14 inch baking pan with nonstick spray.
Cook macaroni according to package directions, taking care not to overcook. Drain, rinse in cold water and place in a large bowl. While macaroni is cooking, prepare the White Sauce.
White Sauce: In a medium saucepan, melt butter and whisk in flour and RANDA’S SPICE. Remove from heat and gradually whisk in milk. Return to heat and bring to a boil, stirring constantly. Simmer 1 minute. The sauce should be fairly thin. Pour over drained macaroni and gently mix in.
Assembly: Place half of the macaroni in the baking pan. Spread the tomato sauce over the macaroni. Place the rest of the macaroni over the tomato sauce. Spread the cheese sauce on top and sprinkle with reserved grated cheese. Bake for 40 to 50 minutes, until cheese sauce is browned. Let it set for 10 to 15 minutes before cutting into squares and serving.
Pasticcio can be made ahead and refrigerated or frozen unbaked. Allow 45 minutes extra baking time if frozen.