4 lbs. ground chuck
1 medium onion, grated or 2 tbsp. instant onion
2 tsp. salt
1 tsp. pepper
1 (6 oz.) can tomato paste
1 1/2 c. water

Brown meat and onion in a small amount of salad oil. Add remaining ingredients and simmer for 20 minutes. Set aside. 1 1/2 c. flour 1 1/2 qts. milk 1 1/2 tsp. salt

Melt butter in saucepan; blend in flour and salt. Slowly add milk. Cook until thick and smooth, stirring constantly. Remove from stove. 1 tsp. salt 2 qts. water 1/4 lb. butter (1 stick) 1 c. grated Romano cheese

Cook macaroni in boiling, salted water. Drain and rinse under running hot water. Melt butter and add with cheese to the macaroni. Mix well. 5 egg yolks

Beat eggs and yolks; add to four cups of the white sauce (milk and flour mixture). Add this to the macaroni.

Put 1/2 of the macaroni mixture into two large, greased casserole dishes. Top with meat mixture. Put remaining macaroni mixture over the meat, then top with the remaining white sauce. Bake at 400 degrees for 45 minutes or until very hot and lightly browned on top. This may be made the day before and refrigerated, or it may be frozen. If frozen, defrost before baking. Serve with Greek salad.