1 lb. very sm. elbow macaroni
5 tbsp. butter
1 c. chopped onion
1 1/2 lbs. lean ground beef
1 c. tomato puree or ground tomatoes
Salt and pepper
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. oregano
3 c. whole milk
3/4 c. light cream
3 egg yolks, lightly beaten
3/4 c. freshly grated Parmesan cheese

Preheat oven to 375 degrees. Cook macaroni until tender but still firm. (Cook according to package directions for the minimum time.) Drain macaroni in a colander and rinse under cold running water. Set aside. Heat half the butter in a skillet. Add onion and cook until onion is soft. Add the meat and cook about 6-7 minutes, stirring and breaking up meat. Add the tomato puree, salt and pepper to taste, cinnamon, nutmeg, and oregano. Blend all together. Melt the remaining butter in a saucepan and stir in the flour. Add the milk and cook, stirring until the mixture is thickened and smooth.

Combine the cream with the beaten egg yolks and blend. Add slowly to the milk mixture, stirring all the while. Heat the sauce but do not boil. In a 3 quart shallow baking dish, layer the meat and macaroni, beginning with the macaroni and ending with meat. There will be four layers. Pour the cream sauce over all and sprinkle with the freshly grated cheese.

Note: If you like meat and macaroni casseroles, this one is worth trying the combination of seasonings is unusual but the flavor is excellent.