2 med. onions, chopped
1/4 lb. butter
2 lb. ground beef
1 (8 oz.) can tomato sauce
1/2 (6 oz.) can tomato paste
1/2 tsp. garlic powder
Salt & pepper
1 lb. macaroni
1 c. grated Romano cheese
Cream sauce (below)

In skillet, saute onion in butter. Add ground beef and brown. Add tomato sauce, paste and seasonings; simmer 1 hour. Boil macaroni for 10 minutes; drain. Add 1 cup grated cheese and mix.

2 qt. milk, divided
7 heaping tbsp. flour (or 1/2 c.)
1/4 lb. butter
6-8 fresh eggs
1/2 c. grated Romano cheese
Salt to taste

Dissolve flour in 1 cup cold milk. Heat remaining milk with butter and add flour-milk mixture. Cook until thick, stirring constantly. Remove from heat. Add well-beaten eggs gradually; stir well. Return to heat and cook 3 minutes longer. Add grated cheese. Remove from heat.

In large bowl, mix 1/4 of cream sauce with macaroni. Add meat sauce and mix all together. Mixture will be juicy. Pour into 10 x 15 inch buttered baking pan. Top with remaining cream sauce. Bake 1 hour at 350 degrees or until nicely browned. Cut into serving squares. Serves 10.