1 lb. ground beef
1/2 c. chopped onion
1 garlic clove, crushed
1 can (8 oz.) tomato sauce
1 tsp. salt
1 tsp. nutmeg
1/8 tsp. pepper
8 oz. elbow macaroni
6 tbsp. butter, melted
1/4 c. bread crumbs
1 c. (8 oz.) grated Parmesan cheese

CREAM SAUCE:

1/4 c. butter
1/3 c. unsifted all-purpose flour
1 tsp. salt
2 c. milk
3 egg yolks, lightly beaten
1 c. (8 oz.) grated Parmesan cheese

For filling: In large skillet, cook ground beef, onion and garlic until meat is browned and onions are tender. Spoon off drippings; discard. Add next 4 ingredients to skillet. Simmer uncovered until most of liquid is absorbed or evaporated, about 5 minutes; set aside.

Meanwhile, cook macaroni according to package directions; drain well. Toss macaroni with 4 tablespoons (1/4 cup) melted butter; set aside. Pour remaining 2 tablespoons melted butter into 12x8 inch glass baking dish. Sprinkle on bread crumbs and 1/2 cup cheese. Spread half the macaroni over cheese. Spoon on meat mixture. Top with remaining macaroni. Sprinkle with remaining 1/2 cup cheese. Preheat oven to 350 degrees F.

For sauce: In medium saucepan, melt butter over low heat; stir in flour and salt until smooth. Gradually stir in milk and cook over medium heat, stirring constantly, until thick and smooth. Gradually stir about 1/3 of the hot sauce into egg yolks, then pour egg mixture all at once into hot sauce, stirring constantly to keep from lumping. Cook about 1 minute until thickened. Remove from heat; stir in 1 cup Parmesan cheese. Pour sauce over top of casserole and smooth with spoon. (May be prepared in advance to this point and frozen.) Bake 20 minutes or until hot and bubbly. Makes 8 servings.

To freeze: Place in a freezer-to-oven baking dish. Wrap with foil and freeze up to 1 month. TO serve, place frozen in 350 degree oven for 1 1/2 hours. Uncover during last 20 minutes of baking time. 8 servings (580 calories each).