7 oz. uncooked ziti or elbow macaroni (about 2 c.)
3/4 lb. ground beef
1 sm. onion, chopped
1 (15 oz.) can tomato sauce
1 tsp. salt
1 1/2 c. grated Kasseri, Parmesan or Romano cheese (6 oz.)
1/8 tsp. ground cinnamon
1 1/4 c. milk
3 tbsp. butter
2 eggs, beaten
1/8 tsp. ground nutmeg

Cook macaroni as directed on package; drain. Cook and stir beef and onion in 10-inch skillet until beef is light brown; drain. Stir in tomato sauce and salt. Spread half the macaroni in greased square 8x8x2 inch baking dish; cover with the beef mixture. Mix 1/2 cup of the cheese and the cinnamon; sprinkle over beef mixture. Cover with remaining macaroni.

Cook and stir milk and butter in 2-quart saucepan until butter is melted. Remove from heat. Stir at least half the milk mixture gradually into beaten eggs. Blend into milk mixture in saucepan; pour over macaroni. Sprinkle with remaining 1 cup of cheese. Cook uncovered in 325 degree oven until brown and center is set, about 50 minutes. Sprinkle with nutmeg. Garnish with parsley. 6 servings.