14 oz. uncooked macaroni (about 4 c.)
1 1/2 lbs. ground beef
1 medium onion, chopped (about 1/2 c.)
2 (15 oz.) cans tomato sauce
1 1/2 tsp. salt
1 1/2 c. grated Parmesan or Romano cheese (6 oz.)
1/4 tsp. ground cinnamon
2 c. milk
1/3 c. butter
3 eggs, beaten
1/4 tsp. ground nutmeg

Cook macaroni as directed on package; drain. Cook and stir ground beef and onion in 10 inch skillet; drain. Stir in tomato sauce and salt. Spread half of the macaroni in greased rectangular baking dish, 13 x 9 x 2 inch; cover with beef mixture. Mix 1/2 cup of the cheese and the cinnamon; sprinkle over beef mixture. Cover beef mixture with remaining macaroni.

Heat milk and butter in 2 quart saucepan, stirring constantly, until butter is melted. Remove from heat. Stir at least half of the milk mixture gradually into beaten eggs. Blend into milk mixture in saucepan; pour over macaroni. Sprinkle with remaining 1 cup cheese.

Bake, uncovered, in 325 degree oven until brown and center is set, 30 to 40 minutes. Sprinkle with nutmeg.