1 lb. elbow macaroni
1 lb. ground beef
1 crushed garlic clove
1 tbsp. chopped parsley
1/4 tsp. nutmeg
1/4 tsp. pepper
1/3 c. flour
2 3/4 c. water
1 c. grated Parmesan cheese
3 well beaten eggs
1 c. chopped onion
1 (8 oz.) can tomato sauce
1/2 tsp. cinnamon
1/2 tsp. salt
1/3 c. butter
1 c. dry carnation dry milk
2 tbsp. butter

Cook macaroni in boiling salted water 10 minutes. Rinse and drain. Stir eggs into macaroni. Brown ground beef, onion and garlic in medium saucepan. Drain off excess fat. Stir in the tomato sauce, parsley, cinnamon, nutmeg, 1/4 teaspoon salt and pepper. Bring to a boil.

Reduce heat and boil gently 15 minutes, stirring constantly. Melt 1/3 cup butter in a medium saucepan over medium heat. Stir in flour dry milk and remaining 1/4 teaspoon salt. Slowly stir in water. Cook, stirring constantly, until mixture just comes to a boil and thickens. Melt 2 tablespoons butter in a 13 x 9 x 2 inch baking dish. Layer ingredients in dish as follows: half the pasta, meat filling, 1/2 the cheese, remaining pasta, cream sauce and remaining cheese sprinkle with cinnamon. Bake at 350 degrees for 25 minutes. Cool 10 minutes.