1 1/2 lbs. ground round or chuck
1 med. size onion, chopped (1/2 c.)
1 clove garlic, minced
1 1/2 tsp. salt
1 (15 1/2 oz.) jar extra thick spaghetti sauce
1 (8 oz.) pkg. elbow macaroni (2 c.)
1/4 c. butter (1/2 stick)
1/4 c. flour
1/2 tsp. salt
2 c. milk
2 eggs
1 c. grated Parmesan cheese
Pkg. bread crumbs

Cook beef, onion, garlic, and 1 1/2 teaspoon salt in a large skillet until beef is well browned, stirring occasionally. Drain off any excess fat. Stir in spaghetti sauce; continue to cook and stir until mixture is thick enough to hold its shape. Cool.

Cook macaroni following label directions. Drain. Melt butter in same pan; stir in flour and salt. Cook 1 minute, stirring constantly. Gradually add milk, continuing to stir until mixture thickens and bubbles, 1 minute.

Beat eggs in small bowl; pour half the white sauce into eggs, beating constantly until well mixed. Return mixture to sauce remaining in pan. Cool 1 minute; remove from heat. Stir in cheese and cooked macaroni.

Butter a 9 inch pie plate well; sprinkle bottom and sides with bread crumbs. Spoon 2/3 of the macaroni mixture into pie plate. Spread into even layer to line bottom and up the side to the rim. Spoon meat mixture into center; cover with remaining macaroni mixture. Sprinkle top with bread crumbs.

Bake at 375 degrees for 30 minutes or until lightly browned on top. Let stand 15 minutes before serving. Cut into wedges to serve.