|Elbow macaroni||6 Ounce|
|Egg whites||2 , beaten|
|Parmesan cheese||1⁄3 Cup (5.33 tbs), grated|
|Skim milk||1⁄4 Cup (4 tbs)|
|Ground pork||1 Pound|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Canned tomato sauce||8 Ounce (1 Can)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Skim milk||1 Cup (16 tbs)|
|Egg||1 , beaten|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
Cook macaroni according to package directions.
Stir together macaroni, egg whites, 1/3 cup Parmesan, and 1/4 cup milk.
In a skillet cook pork and onion until meat is brown and onion is tender.
Drain off fat.
Stir in tomato sauce, cinnamon, nutmeg, and pepper.
For sauce, in a medium saucepan combine 1 cup milk and cornstarch.
Cook and stir till thickened and bubbly.
Remove from heat.
Stir about half of the hot mixture into the beaten egg, then return all to saucepan.
Stir in 1/4 cup Parmesan.
Place half of the macaroni mixture in an 8x8x2-inch baking dish.
Spoon meat mixture over, then add remaining macaroni mixture.
Cover with sauce.
Bake in a 350° oven for 40 to 45 minutes or till bubbly.
Let stand 10 minutes before serving.