1 lb. elbow macaroni
3 well-beaten eggs
1 lb. ground beef
1 c. chopped onion
1 garlic clove, crushed
1 (8 oz.) can tomato sauce
1 tbsp. parsley
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1/4 tsp. pepper

SAUCE:

1/3 c. butter
1/3 c. flour
1 c. dry milk
2 3/4 c. water
1/4 tsp. salt
Butter for baking dish
1 c. Parmesan

Cook macaroni in salted water 10 minutes. Rinse and drain. Stir beaten eggs in. Brown ground beef, onion, and garlic; drain fat. Add tomato sauce, salt, pepper, cinnamon, nutmeg, and parsley. Bring to boil; reduce heat and simmer about 15 minutes.

Melt butter, stir in flour, dry milk, and 1/4 teaspoon salt. Blend until smooth. Gradually whisk in water. Cook and stir until thick.