8 oz. elbow macaroni
1 lg. onion, chopped
2 tbsp. butter
1 1/2 lbs. ground chuck
10 1/2 oz. tomato sauce
6 oz. tomato paste
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. Italian seasoning
1/4 tsp. oregano
1/3 c. bread crumbs
1 egg
1 1/2 c. grated cheese

Cook and drain macaroni. Toss with 1 beaten egg. Set aside. Saute onion in butter lightly. Add meat, brown. Stir in sauces and seasonings. Cook on low heat for 30 minutes. Stir in bread crumbs.

While meat sauce is cooking make white sauce: Melt 1/3 cup butter. Blend in 1/3 cup flour, 1 1/2 teaspoon salt, 1/4 teaspoon pepper. Slowly add 2 1/2 cups milk and 2 beaten eggs. Stir and cook until thick - medium heat.

Grease baking dish, 13 x 9 x 2 inches. Layer first the macaroni, then tomato-meat sauce, then egg sauce and grated cheese. Make 2 layers, 1/2 of each component each time. Bake at 350 degrees for 45 minutes. Serves 8.