4 tbsp. butter
1 c. chopped onions
1 1/2 lb. ground beef
1 (9 oz.) can tomato sauce
2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. oregano
1 (5 oz.) pkg. Romano cheese, grated
1 lb. macaroni, cooked and drained
Dash of cinnamon

Melt the butter in a skillet; add the onions and meat. Cook over high heat, stirring steadily, for 5 minutes. Mix in the tomato sauce, salt, pepper, and oregano; cook over low heat 5 minutes.

In a buttered 13 x 9 inch baking dish, spread half the macaroni. Spread 1/3 of the cheese over macaroni. Spread the meat mixture over it and put another 1/3 of the cheese on top. Cover with the remaining macaroni. Spread rest of cheese on top.

Cover with the following sauce: 1 c. milk, beating together 4 tbsp. butter 4 tbsp. flour 1/2 tsp. salt 1/8 tsp. white pepper 2 c. milk 2 egg yolks

Melt the butter in a saucepan; blend in the flour, salt, and pepper. Gradually add the warm milk, stirring steadily to the boiling point. Cook over low heat 5 minutes. Beat the egg yolks and then add the hot sauce, stirring steadily to prevent curdling. Pour over the macaroni. Bake in a 375 degree oven for 30 minutes; cut into squares. Serves 6-8.