6 tbsp. butter
3/4 c. flour
1 qt. hot milk
2 tsp. salt
3 eggs, lightly beaten
2 onions, chopped
4 tbsp. butter
2 lbs. ground beef
Dash of cinnamon
Salt and pepper
1/2 c. water
2 tbsp. tomato paste
1 lb. elbow macaroni
3 eggs, beaten
1 tbsp. salt
Grated cheese

Melt 6 tablespoons butter. Add flour and cook until golden. Gradually add milk, stirring constantly, until sauce is smooth and thickened. Stir in salt and set aside. When partially cooled, stir in eggs lightly beaten. Saute onions in butter until golden. Add meat and stir until meat is brown. Add cinnamon, salt, and pepper to taste. Add water and tomato paste; cook for 5 minutes. Cook macaroni; drain and rinse. When lukewarm, add eggs and 1 tablespoon salt; mix well. Put half macaroni in 9 x 13 inch pan and sprinkle with grated cheese. Add meat mixture. Add remaining macaroni and sprinkle with cheese. Bake in 350 degree oven for 10 minutes. Top with cream sauce and bake for an additional 30 minutes or until browned.