Ingredients:
1 lb ground beef
1 large onions, chopped
1 clove garlic, minced
1 (8 ounce) cans tomato sauce
1/2 cup water
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 lb elbow macaroni, cooked and drained
1 eggs, sligtly beaten
1/2 cup grated parmesan cheese
1/4 cup butter or 1/4 cup margarine
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
3 cups milk
2 eggs, lightly beaten
1/3 cup grated parmesan cheese
Directions:
In a skillet, cook beef, onion, and garlic over medium heat until beef is no longer pink; drain.
Stir in tomato sauce, water and seasonings.
Cover and simmer for 10 minutes, stirring occasionaly.
Meanwhile, in a bowl, combine macaroni, egg and Parmesan cheese; set aside.
In a large saucepan, melt butter, stir in flour and cinnamon until smooth.
Gradually add milk.
Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened.
Remove from the heat; cool slightly.
Stir a snall amount of hot mixture into eggs; return all to pan.
Cook and stir for 2 minutes.
Remove from the heat; stir in cheese.
In a greased 3-qt baking dish, spread half of the macaroni mixture.
Top with beef mixture and remaining macaroni mixture.
Pour sauce over the top.
Bake, uncovered at 350 for 45-50 minutes or until bubbly and heated through.
Let stand 5 minutes before serving.
Servings: 12
Time preparation: 25 min.
Time total: 85 min.