1 (8 oz.) pkg. twist macaroni
4 tbsp. butter
1 lb. ground chuck
1 lb. ground pork
1 c. chopped onions (or less)
1 c. finely chopped celery
2 cloves garlic, minced (I use instant minced garlic)
1 (15 oz.) can tomato sauce
1 tbsp. Worcestershire sauce
1 1/2 tsp. dried oregano leaves
2 tbsp. flour
1/2 tsp. salt
1/2 c. grated Parmesan cheese
2 c. milk
2 eggs, beaten
Paprika

Cook macaroni according to package directions; drain. In large bowl, toss with 2 tablespoons butter. Set aside. In 4 quart Dutch oven, over medium heat, cook ground chuck, ground pork, onions, celery, and garlic until meat is brown. Pour off fat. Stir in tomato sauce, Worcestershire sauce, and oregano. Over medium heat, cook, uncovered, stirring frequently, 10 minutes or until liquid is evaporated. Spoon mixture into 2 1/2 quart casserole.

In 2 quart saucepan over medium heat, melt remaining 2 tablespoons butter. Stir in flour and salt until smooth. Gradually stir in milk. Cook, stirring constantly, until sauce boils and thickens. Stir in cheese; remove from heat.

Toss buttered macaroni with beaten eggs. Add sauce; toss until well coated. Spoon evenly over meat mixture. Sprinkle with paprika. Bake in 400 degree oven 25 minutes or until pie is golden brown and bubbly. Let stand 10 minutes before serving. Makes 6 to 8 servings.

To make ahead and serve later: Prepare pie but do not bake. Cover with foil; refrigerate up to 24 hours. Bake, covered, in 400 degree oven for 20 minutes. Uncover; bake 15 minutes more or until pie is heated through.