1/2 c. dry bread crumbs
1-1/2 lbs. ground round or ground chuck
1 med. size onion, chopped
1-1/2 tsp. salt
1 clove garlic, chopped fine
1 (15-1/2 oz.) jar spaghetti sauce
1 (8 oz.) pkg. elbow macaroni
1 stick butter
1/4 c. all-purpose flour
1/2 tsp. salt
2 c. milk
2 eggs
1 c. grated Parmesan cheese

Preheat oven to 375 degrees. Line 8 (4-inch) tart pans with aluminum foil; grease foil thoroughly. Sprinkle with some bread crumbs. Saute beef, onions, garlic and salt in large skillet, breaking beef with a wooden spoon into small pieces, until beef is well browned. Drain off any excess fat. Stir in spaghetti sauce. Cook until mixture is thick enough to hold its shape. Cool.

Cook macaroni according to package instructions. Drain. Combine with butter, flour, salt, milk and eggs in large bowl; blend well. Stir in cheese. Spoon half of the macaroni mixture in prepared pans, dividing evenly. Spoon cooled meat mixture over macaroni, dividing evenly. Fill each pan with remaining macaroni, covering meat completely. Sprinkle each with fine dry bread crumbs. Bake in preheated oven for 30 minutes. Lift foil with pie out of pan; serve hot.