Yield: 1 Servings
|½ pounds||Elbow macaroni|
|1 pounds||Ground beef; (or lamb)|
|2||Cloves garlic; minced|
|2 mediums||Onions; chopped|
|2 cans||(8 oz.) tomato sauce|
|2 teaspoons||Cinnamon; divided|
Cook macaroni as directed & drain. Sauté onions in skillet. Add meat & brown; drain. Add tomato sauce, salt, garlic, and 1 tsp cinnamon to skillet. Simmer 20 minutes. Grease a large (10x14") casserole dish & turn half of the macaroni into it. Top with meat sauce. Add remaining macaroni.
Preheat oven to 350 F.
In medium saucepan, melt 3 Tbsp butter & stir in flour. Remove from heat & slowly stir in milk. Beat until smooth & simmer 5 minutes or until thick & smooth. Remove from heat; cool slightly. In medium bowl, beat eggs; slowly add half of the cream sauce, beating constantly. (This step prevents the eggs from scrambling up - do not skip!) Return mixture to remaining sauce in pan & beat smooth. Season with salt, pepper, & nutmeg. Sprinkle top of macaroni with remaining cinnamon & pour sauce over all. Tap pan hard on counter top so sauce goes to bottom. Bake 40 minutes or until custard is firm. Serve 6-8.
Recipe by: The West Point OWC Cookbook: Enough to Feed an Army" Posted to recipelu-digest Volume 01 Number 495 by James and Susan Kirkland <kirkland@...> on Jan 11, 1998