Yield: 4 Servings
|½ pounds||Lean ground beef|
|½ cup||Chopped onion|
|¼ cup||Chopped parsley|
|½ teaspoon||Dried basil|
|pinch||Ground cinnamon -- to taste|
|15 ounces||Tomato sauce -- canned|
|⅔ cup||Elbow macaroni -- uncooked|
|½ cup||Shredded cheddar cheese|
|4 teaspoons||All-purpose flour|
|¼ teaspoon||Dry mustard|
|2||Eggs -- beaten|
In a large (8-cup) pot, brown crumbled burger with onion. When onion is tender, stir in next 8 ingredients (parsley through macaroni).
Bring to boiling; cover. Reduce heat; cook until macaroni is tender, 15 minutes, stirring often. Adjust seasonings to taste. Stir in shredded sharp American cheese. Turn into a 1-½ quart casserole. In saucepan stir flour, mustard, and margarine. Stirring frequently, add the milk and cook over low heat till the sauce is thickened and bubbly. Beat the eggs in a pyrex or heat proof container. Stir some of the white sauce into the 2 beaten eggs. Stirring, return the eggs mixture to the sauce pan. Cook over low heat 2 minutes. Pour sauce over mixture in casserole.
Bake at 350F till top is set and golden, 30 to 35 minutes. Let stand 5 minutes before serving.
VARIATION ~ Cook and drain the pasta. Meanwhile, brown meat with onion. Add parsley through cinnamon. Add from 8 to 15 ounces of tomato sauce, for taste and consistency. Omit water or add to thin the sauce, if needed. Stir in the cheese. MICRO - in a micro-proof bowl or 4-cup pyrex measure, stir together the flour, mustard, margarine and milk. Micro-wave on high for two-minute intervals, stirring and turning, until thickened (6 minutes).
Pick up the original instructions at "Beat the eggs in a pyrex..." Recipe By : BH&G 1974, Oven-Meals p60