7 oz. uncooked ziti or elbow macaroni (about 2 c.)
3/4 lb. ground beef
1 sm. onion, chopped
1 (15 oz.) can tomato sauce
1 tsp. salt
1 1/2 c. grated Kassero, Parmesan or Romano cheese (6 oz.)
1/8 tsp. ground cinnamon
1 1/4 c. milk
3 tbsp. butter
2 eggs, beaten
1/8 tsp. ground nutmeg

Cook macaroni as directed on package. Drain. Cook and stir beef and onion in 10-inch skillet until beef is light brown. Drain. Stir in tomato sauce and salt. Spread half the macaroni in greased 8 x 8 x 2 inch baking dish. Cover with beef mixture. Mix together 1/2 cup cheese and cinnamon and sprinkle over beef mixture. Cover with remaining macaroni.

Cook and stir milk and butter in 2-quart saucepan until butter is melted. Remove from heat. Gradually stir at least half the milk mixture into beaten eggs. Blend into milk mixture in saucepan. Pour over macaroni. Sprinkle with remaining 1 cup cheese. Cook, uncovered, at 325 degrees until brown and center is set, about 50 minutes. Sprinkle with nutmeg. Garnish with parsley, if desired.