1 lb. lean ground meat
1/2 c. chopped onion
1/4 tsp. cinnamon
1 sm. can tomato paste
1/2 tsp. salt
1 (8 oz.) pkg. elbow macaroni, cooked
3 tbsp. flour
1/2 c. mayonnaise or salad dressing
3 c. milk
3 eggs
1/2 c. grated Parmesan cheese
1/4 tsp. nutmeg

Lightly brown beef and onion, drain off fat. Mix in cinnamon, tomato paste and salt, put aside. Work flour into mayonnaise and gradually stir this into milk. Cook and stir until smooth and thickened, do not boil. Remove from heat. Beat eggs with cheese and nutmeg and gradually add to milk sauce. Add cooked and drained macaroni to sauce. Spoon half the macaroni mixture into a well buttered 2 quart casserole dish. Cover with meat mixture. Top with remaining macaroni. Bake at 325 degrees until set and nicely browned or about 45 minutes. Allow to set before cutting into squares.