1 1/2 lbs. macaroni

FOR KIMA SAUCE:

1 lb. chopped meat
1 c. fat or butter
1 c. chopped onion
1 c. tomatoes or 2 tbsp. tomato puree
1 sm. glass white wine
Salt & pepper to taste

FOR WHITE SAUCE:

3 c. milk
3 eggs
2 c. grated cheese
1 c. flour
1 tsp. salt
1/4 tsp. grated nutmeg
3 tbsp. butter

Boil macaroni, but do not overcook. Drain, return to saucepan. Add half of the butter or fat. Prepare the Kima Sauce of filling with the above ingredients as directed in recipe for Kima Sauce. Fry onion with butter or fat until golden brown. Add tomato paste diluted in 1 cup of water or canned tomatoes, cut into small pieces. Add other ingredients, cover and simmer until sauce thickens (about 30 minutes). Add 3 unbeaten egg whites and half of the cheese to macaroni and mix well.

Butter a baking dish or pan and sprinkle bottom with dried bread crumbs. Add macaroni. Spread the Kima Sauce, to which 1/2 cup dried bread crumbs have been added. Cover with a white sauce to which 3 unbeaten egg yolks, the cheese and nutmeg have been added. Sprinkle with the rest of the grated cheese, some more bread crumbs to form a crust and pour over the rest of the warm butter.

Bake in hot oven for 40 to 45 minutes until golden brown. Cool slightly, cut into square pieces. Makes about 5 servings.

White Sauce: Melt butter in a saucepan. Add the flour gradually, stirring constantly with a wire beater until it has absorbed all of the butter. Add the hot milk and stir until it thickens and starts boiling. Add salt and nutmeg and continue stirring until sauce become smooth and thick like cream.