1 med. onion, chopped
1 clove garlic, minced
2 tbsp. olive oil
1 lb. ground beef
2 dashes cinnamon
1 (8 oz.) can tomato sauce
3 tbsp. butter
1/4 c. flour
2 c. skim milk
Dash of white pepper
Nutmeg
1/3 c. grated Parmesan cheese
8 oz. sm. elbow macaroni
2 eggs
8 oz. Cheddar cheese
2 tbsp. butter

1. Saute onion and garlic in oil until soft. Crumble in beef and brown. Drain. Stir in tomato sauce and cinnamon and set aside.

2. Melt butter in saucepan and stir in flour. Add milk and cook, stirring until thickened. Add pepper, nutmeg and Parmesan cheese. Set aside.

3. Cook macaroni in boiling water 10-12 minutes. Drain well and return to pot. Break in eggs and add 2 tablespoons of butter. Beat with wooden spoon until mixed well.

4. Butter a shallow 2 1/2 - 3 quart casserole and layer 1/2 of macaroni mix in dish, all of the meat mixture next, 1/2 the Cheddar cheese, then the remaining macaroni. Pour white sauce over the top. Shake dish gently to settle the sauce. Top with remaining Cheddar cheese and sprinkle with nutmeg.

5. Bake in preheated 375 degree oven for 1 hour. Makes 6-8 servings.