Macaroni And Beef
|Ground beef||1 Pound|
|Canned tomato sauce||8 Ounce|
|Dried oregano leaves||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Cooked elbow macaroni||4 Cup (64 tbs)|
|All purpose flour||2 Tablespoon|
|Ground nutmeg||1 Dash|
|Milk||1 1⁄2 Cup (24 tbs)|
|Grated romano cheese||1⁄4 Cup (4 tbs)|
Cook and stir ground beef and onion in 10-inch skillet over medium heat until beef is brown, about 10 minutes; drain.
Stir in tomato sauce, oregano, salt, cinnamon, 1/8 teaspoon nutmeg and the garlic.
Alternate layers of macaroni and beef mixture in ungreased 2-quart casserole.
Heat margarine in 1-quart saucepan over low heat until melted.
Blend in flour, 1/4 teaspoon salt and dash of nutmeg.
Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat.
Stir in milk.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Spoon sauce over macaroni and beef mixture; sprinkle with cheese.
Cook uncovered in 350Â° oven until bubbly and cheese is light brown, about 35 minutes.