6 oz. elbow macaroni
1 beaten egg
1/3 c. grated Parmesan cheese
1/4 c. milk
1 lb. ground lamb or beef
1/2 c. chopped onion
8 oz. can tomato sauce
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
3 tbsp. butter
3 tbsp. all purpose flour
1 1/2 c. milk
1 beaten egg
1/4 c. grated Parmesan cheese

Cook macaroni in boiling water until tender; about 10 minutes, drain. Combine macaroni, 1 beaten egg, 1/3 cup Parmesan cheese, and 1/4 cup milk; set aside/ In skillet cook lamb or beef and onion till meat is brown and onion tender; drain fat. Stir in tomato sauce, cinnamon, nutmeg, 1/2 teaspoon salt (optional), and 1/8 teaspoon pepper; set aside. For sauce, in saucepan melt butter; stir in flour and 1/4 teaspoon salt. Add the 1 1/2 cups milk all at once; cook and stir until thickened and bubbly. Remove from heat. Stir about 1/2 of the hot mixture into 1 beaten egg; return to remaining hot mixture in saucepan. Stir in the 1/4 cup grated Parmesan cheese. Place half of the macaroni mixture in an 8 x 8 x 2 inch baking dish. Spoon meat mixture atop; add the remaining macaroni mixture. Spread the sauce over all. Bake, uncovered, in 350 degree oven for 50 to 45 minutes. Let stand 10 minutes before serving. Makes 6 servings.