1 lb. elbow macaroni, cooked until firm (set aside)
1 lb. ground beef
1 sm. onion, grated
1 clove garlic, minced
1 sm. can tomato sauce
1/8 c. oil

CUSTARD SAUCE:

1/4 lb. butter, melted
1/2 c. flour
3 eggs
1 qt. HOT milk

1/4 lb. Mozzarella cheese
3/4 lb. American cheese
1/4 c. Parmesan cheese

Brown ground beef in oil with garlic and onion. When brown, add tomato sauce, salt and pepper to taste; set aside.

Mix together butter and flour until smooth. Add eggs, one at a time. Whip briskly after each until smooth. Add HOT milk, stir well and cook over low heat until thick.

Grate Mozzarella, American, Parmesan cheese and add to custard sauce.

Take 1/3 custard mixture, mix with 1/2 of the cooked macaroni. Put in greased pan. Top with browned meat. Mix second 1/2 macaroni with second 1/3 custard mixture, put on top of browned meat. Top with remaining 1/3 custard sauce. Sprinkle lightly with Parmesan cheese. Bake at 325 degrees for about 1 hour.