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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
1 1/2 lbs beef, ground |
1/4 teaspoon pepper |
8 ounces elbow macaroni |
1/8 teaspoon cinnamon |
3 tablespoons butter or 3 tablespoons margarine |
1/8 teaspoon oregano |
1/4 cup flour |
1 (10 3/4 ounce) can tomato puree or 2 cans small tomato puree |
3 cups milk |
1 large onion, finely chopped |
3 eggs |
1 teaspoon salt |
1/2 cup parmesan cheese, grated |
Directions:
1. Prepare macaroni according to directions.
2. Rinse with cold water; drain.
3. Stir flour into melted butter in a heavy saucepan.
4. Gradually stir in milk and cook until thickened, stirring occasionally.
5. Cover & cool the white sauce. Brown the ground beef and onion in a large fry pan.
6. Pour off drippings.
7. Sprinkle salt, pepper, cinnamon, and oregano over beef.
8. Stir in tomato puree and cook slowly for 10 minutes.
9. Beat together egg, and 1/3 cup of Parmesan cheese. Gently stir in macaroni.
10. Gradually stir in 2 cups of the white sauce into the macaroni mixture. Place 1/2 macaroni mixture into a buttered 11-3/4 x 7-1/2 inch baking dish.
11. Spoon beef mixture in an even layer over macaroni.
12. Place remaining macaroni mixture over the beef.
13. Pour remaining white sauce over the top.
14. Bake in moderate 375* degree oven for 20 minutes.
15. Sprinkle with remaining Parmesan cheese, and continue baking 20-25 minutes, or until knife inserted in center comes out clean.
16. Let stand 15 minutes before cutting into squares.
17. **Can be doubled** From: Nancy and
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