|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||2 Tablespoon|
|Ground beef||1 1⁄2 Pound|
|Canned tomato sauce||8 Ounce (1 Can)|
|Flour||1⁄4 Cup (4 tbs)|
|Skim milk||2 Cup (32 tbs)|
|White pepper||1 Dash|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Elbow macaroni||8 Ounce (Small)|
|Shredded cheddar cheese||8 Ounce (2 Cups)|
Saute onion and garlic in the oil until soft.
Crumble in the beef and add 1 teaspoon salt.
Cook, stirring until meat loses its red color.
Pour off fat.
Stir in cinnamon and tomato sauce, set aside.
Melt 3 tablespoons margarine in saucepan and stir in flour.
Add milk and cook, stirring until thickened.
Add 1/2 teaspoon salt, pepper, pinch of nutmeg, and Parmesan cheese.
Cook macaroni, drain well and put back in pot.
Break in eggs and add 2 tablespoons margarine, beat with wooden spoon.
Butter a shallow 2 1/2 quart baking dish and layer ingredients.
Half the macaroni, all the meat, half the Cheddar cheese, remaining macaroni, and white sauce.
Dot with margarine.
Add remaining Cheddar cheese and sprinkle with nutmeg.
Bake uncovered 1 hour at 375°.