1 lg. onion, chopped (1 c.)
1 tbsp. vegetable oil
1 lb. ground lamb
1/2 tsp. cinnamon
1/2 tsp. ground allspice
3/4 tsp. salt
1/2 c. grated Parmesan cheese
1/2 tsp. pepper
1/4 c. (1/2 stick) butter
1/4 c. all-purpose flour
2 1/2 c. milk
3 tbsp. tomato paste
1 egg
8 oz. cooked elbow macaroni

Saute onion in oil in a large skillet until soft, about 3 minutes. Add lamb; saute until no longer pink. Remove from heat; stir in cinnamon, allspice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Melt butter in a medium saucepan; add remaining salt and pepper; blend in flour until smooth. Cook for 1 minute. Stir in milk until smooth. Cook, stirring constantly, until mixture thickens and bubbles. Blend in tomato paste. Lightly grease an 8-cup baking dish. Preheat oven to 375 degrees.

Beat egg slightly in a small bowl. Stir in little sauce mixture into egg; return mixture to saucepan. Stir in 1/4 cup of the cheese. Combine cooked macaroni, lamb mixture, and sauce in a large bowl. Turn into prepared baking dish; sprinkle with remaining cheese. Bake in preheated oven for 30 minutes or until casserole is piping hot. Serves 6.