1 pkg. long macaroni
3/4 lb. ground beef
1 sm. onion, chopped
1/2 can tomato sauce
1/2 c. dry white wine OR canned beef broth
1 tsp. salt (reduce amount to 1/2 tsp. if broth used)
6 oz. grated Parmesan cheese
1/8 tsp. ground nutmeg
1 1/4 c. milk
3 tbsp. butter
2 eggs, beaten

Preheat oven to 350 degrees (177 Centigrade). Cook macaroni as directed on package; drain. Meanwhile, cook and stir beef and onion in heavy skillet until beef is brown; drain off fat. Stir tomato sauce, wine or beef broth and salt into beef onion mixture. Heat to boiling; reduce heat. Simmer uncovered until liquid is almost absorbed. Spread half macaroni in greased baking dish 8 x 8 x 2 inches (20 x 20 x 5 cm). Cover with beef mixture. Mix 1/2 cup cheese and nutmeg; sprinkle over beef. Add remaining macaroni. Cook and stir milk and butter in 2 quart (2 liter) saucepan until butter is melted. Remove from heat. Stir milk egg mixture back into hot milk mixture in pan, spoon over macaroni. Sprinkle with remaining grated cheese. Bake, uncovered, 30-35 minutes.