1 med. onion, chopped
2 tbsp. olive oil
1 lb. ground beef
1 tsp. salt
1/4 tsp. thyme
1 can (16 oz.) tomatoes
1 can (6 oz.) tomato paste
8 oz. elbow macaroni
1 tbsp. butter
4 egg whites (unbeaten)
1/2 c. crumbled feta cheese, optional
1/2 c. butter
1/2 c. flour
1 tsp. salt
1/4 tsp. cinnamon
2 cups milk
4 egg yolks, slightly beaten
Cinnamon

Saute onion in cooking oil until tender. Add beef and cook. Add salt, thyme, tomatoes and tomato paste and simmer uncovered for 30 minutes, stirring occasionally.

Cook macaroni according to package directions. Drain. Add 1 tablespoon butter. Mix in egg whites and feta cheese.

Combine macaroni mixture with meat mixture. Pour into a greased 13 x 9 x 2 inch baking pan.

Melt 1/2 cup butter in a saucepan over low heat. Blend in flour, salt, and 1/4 teaspoon cinnamon. Heat until bubbly. Add milk slowly, stirring constantly. When the mixture bubbles and has thickened, remove from heat. Cool slightly.

Stir a small amount of the sauce into the egg yolks. Add this mixture to the sauce, stirring rapidly. When the sauce is smooth, pour over the meat combination. Sprinkle lightly with cinnamon. Bake at 375 degrees for 30 minutes. Makes 12 servings.