Ingredients
1 package (16 ounces) elbow macaroni1 pound ground beef1 large onion, chopped1 garlic clove, minced1 can (8 ounces) tomato sauce1/2 cup water1 teaspoon salt1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon pepper1 large egg, lightly beaten1/2 cup grated Parmesan cheeseSAUCE:1/4 cup butter1/4 cup all-purpose flour1/4 teaspoon ground cinnamon3 cups 2% milk2 large eggs, lightly beaten1/3 cup grated Parmesan cheese
Preparation
Cook macaroni according to package directions. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, water and seasonings. Cover and simmer for 10 minutes, stirring occasionally.
Drain macaroni and place in a large bowl. Stir in egg and cheese; set aside.
For sauce, in a large saucepan, melt butter; stir in flour and cinnamon until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Stir in cheese.
In a greased 3-qt. baking dish, spread half of the macaroni mixture. Top with beef mixture and remaining macaroni mixture. Pour sauce over the top. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Let stand for 5 minutes before serving.
