Yield: 1 Servings

Measure Ingredient
½ pounds Elbow macaroni
1 pounds Ground beef; (or lamb)
2 Cloves garlic; minced
3 tablespoons Butter
3 tablespoons Flour
3 Eggs
2 mediums Onions; chopped
2 cans (8 oz.) tomato sauce
2 teaspoons Cinnamon; divided
2¼ cup Milk
1 dash Salt
1 dash Pepper
1 dash Nutmeg

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

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