1 1/2 lbs. ground beef
1 c. chopped onion
1 (16 oz.) can tomatoes, cut up
1 (6 oz.) can tomato paste
1/4 tsp. dried thyme, crushed
1 (7 oz.) pkg. elbow macaroni (equals 2 c.)
4 slightly beaten egg whites
1/2 c. cubed feta cheese
1/2 c. butter
1/2 c. all-purpose flour
1/4 tsp. ground cinnamon
4 c. milk
4 slightly beaten egg yolks

In skillet, cook beef and onion until meat is browned, drain excess fat. Add undrained tomatoes, tomato paste, thyme and 1 teaspoon salt. Simmer, covered for 30 minutes, stirring often.

Meanwhile, cook macaroni according to package directions; drain well. Stir egg whites and cheese into macaroni, stir in meat mixture. Turn into 13 x 9 x 2 inch baking pan.

In large saucepan, melt butter. Blend in flour, cinnamon and 1 teaspoon salt. Add milk all at once. Cook, stirring rapidly. Pour atop meat mixture. Sprinkle lightly with additional cinnamon, if desired. Bake at 375 degrees until heated through, 35 to 40 minutes. Let stand 10 minutes before serving. Serves 10.