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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Originally from Dorothy Bateman, in Carver Massachusetts. Very eclectic dish, great flavors, and the cheese is wonderful. Ingredients:
1 (16 ounce) package elbow macaroni |
1 lb ground beef |
1 large onion, chopped |
1 garlic clove, minced |
1 (8 ounce) can tomato sauce |
1/2 cup water |
1 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon pepper |
1 egg, lightly beaten |
1/2 cup grated parmesan cheese |
1 cup butter |
1/4 cup all-purpose flour |
1/4 teaspoon cinnamon |
3 cups milk |
2 eggs, lightly beaten |
1/3 cup grated parmesan cheese |
Directions:
1. Cook macaroni according to package directions. In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, water and seasonings. Cover and simmer for 10 minutes, stirring occasionally. Drain macaroni.
2. In a large bowl, combine the macaroni, egg and parmesan cheese; set aside. 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.
3. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Stir in cheese.
4. 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 bubbly and heated through. Let stand for 5 minutes before serving.
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