1 1/2 lbs. ground beef
1 (7 oz.) pkg. elbow macaroni
1/4 c. flour
3 c. milk
1 lg. onion, finely chopped
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. cinnamon
1 (10 3/4 oz.) can tomato puree
3 eggs
1/2 c. grated Parmesan cheese

Cook macaroni; drain. Rinse with cold water. Drain, stir flour into melted butter in heavy saucepan. Gradually stir in milk and cook until thick. Cover and cool.

Brown ground beef and onion in large frying pan. Pour off drippings. Sprinkle salt, pepper, cinnamon and oregano over beef. Stir in tomato puree and cook slowly for 10 minutes.

Beat together eggs and 1/3 cup Parmesan; gently stir in macaroni. Gradually stir 2 cups white sauce into macaroni mixture; place half in buttered 11 3/4 x 7 1/2 baking dish.

Spoon beef mixture in even layer over macaroni; place remaining macaroni mixture over beef. Pour remaining white sauce over macaroni.

Bake in moderate oven (375 degrees) for 20 minutes. Sprinkle with remaining Parmesan cheese and continue baking for 20-25 minutes or until a knife inserted in the center comes out clean. Serves 6.