6 oz. elbow macaroni
1 egg, beaten
1/3 c. grated Parmesan cheese
1/4 c. milk
1/2 c. onion, chopped
1 (8 oz.) tomato sauce
1/2 tsp. cinnamon
1/8 tsp. nutmeg
3 tbsp. butter
3 tbsp. flour
1 1/2 c. milk
1 egg, beaten
1/4 c. grated Parmesan cheese
1 lb. ground meat
1/2 tsp. salt
1/8 tsp. pepper

Cook macaroni until tender, drain. Combine macaroni with 1 beaten egg and 1/3 cup Parmesan cheese and 1/4 cup milk. Set aside. Brown ground meat and onion, drain fat. Stir in tomato sauce, nutmeg, cinnamon, 1/2 teaspoon salt and 1/8 teaspoon pepper, set aside.

SAUCE: In saucepan, melt butter, stir in flour and 1/4 teaspoon salt. Add milk all at once. Cook and stir until thick and bubbly. Remove from heat. Stir 1/2 of mixture into 1 beaten egg and return to saucepan. Stir in 1/4 cup Parmesan cheese. Place 1/2 of macaroni mixture in 8 x 8 x 2 inch dish. Spoon in meat mixture, add rest of macaroni. Spread sauce over top. Bake uncovered at 350 degrees for 45 minutes.