1 lb. ground beef
1/2 c. chopped onion
1 clove garlic, crushed
1 (8 oz.) can tomato sauce
1 tsp. salt
1 tsp. nutmeg
1/8 tsp. pepper
1 (8 oz.) pkg. macaroni
6 tbsp. melted butter
1/4 c. bread crumbs
1 c. grated Parmesan cheese

In skillet cook beef, onion, garlic until meat is browned and onion is tender. Spoon off drippings, discard. Add next 4 ingredients to skillet; simmer until thickened and liquid is absorbed (5 minutes); set aside.

Meanwhile, cook macaroni; drain well. Toss macaroni with 4 tablespoons butter (melted); set aside. Pour remaining melted butter in 12"x8" Pyrex. Sprinkle on bread crumbs and 1/2 cup cheese. Spread 1/2 macaroni over cheese. Spoon on meat mixture. Top with remaining macaroni. Preheat oven to 350 degrees.

SAUCE:

1/4 c. butter
1/3 c. flour
1 tsp. salt
2 c. milk
3 egg yolks, slightly beaten
1 c. Parmesan

In saucepan, melt butter over low heat; stir in flour and salt until smooth, stirring constantly, until thick and smooth. Gradually stir 1/3 hot mix into egg yolks (beaten) then pour back into sauce, stirring constantly to keep from lumping. Cook 1 minute, until thick. Remove from heat, stir in Parmesan. Pour on top of casserole and smooth with spoon. At this point can be frozen. Bake 20 minutes until hot and bubbly.

Freeze: Place in freezer to oven dish; wrap in foil; freeze up to 1 month. To serve, place frozen in 350 degree oven 1 1/2 hours. Uncover during last 20 minutes.