1 lb. macaroni
1/2 lb. butter
1 1/2 lb. ground meat
1/2 can tomato paste
4 oz. grated cheese
1 med. onion, chopped
Cinnamon & nutmeg
Salt & pepper

OPTIONS:

Mozzarella cheese (between layers)
Grated Romano
Mixture of bread crumbs, butter & grated Parmesan (melted together)

Spread on the top prior to baking.

#1:
2 eggs
1 c. milk

#2:
2 c. warm milk
4 eggs
3 tbsp. flour
Ricotta cheese (opt.)

Cook macaroni in boiling salted water and drain. Proceed as follows: Saute chopped onion in a little butter; add ground meat and stir until brown; add tomato paste thinned with a little water. Add seasoning - salt, pepper, cinnamon and nutmeg to taste. Cook until meat is done. Melt butter and pour half over drained macaroni, mixing carefully.

Spread half of macaroni on bottom of 9 x 13 inch pan; sprinkle some of the grated cheese on top. Spread entire meat sauce over the macaroni and cover with remaining buttered macaroni as top layer. Add rest of cheese. Over this pour the #1 sauce (2 well beaten eggs and milk). Shake pan so that sauce will penetrate to bottom.

In a saucepan place remaining melted butter and add the 3 tablespoons of flour gradually, stirring constantly. Spread over macaroni and bake in moderate oven for 40 to 45 minutes. Cut in squares and serve.