Recipe by Michelle Berteig
This is a very good recipe, my family really likes it. It's from a 1980 edition of Better Homes and Gardens All-TIme Favorite Hamburger and Ground Meat Recipes cookbook. Typed here for future reference, as I am always misplacing the cookbook! I usually double the bechamel sauce, since we like it that way.
Top Review by Jostlori
Very, very nice! This is almost exactly like my old family recipe, with a perfect blend of spices. I really love that it includes what in our estimation is a requirement - freshly grated nutmeg. I didn't find it needed additional béchamel sauce, as it's not supposed to be runny. It was perfect as written. Thanks so much for posting!
- 6 ounces elbow macaroni (1 1/2 cups)
- 1 egg, beaten
- 1⁄3 cup parmesan cheese, grated
- 1⁄4 cup milk
- 1 lb ground lamb or 1 lb ground beef
- 1⁄2 cup chopped onion
- 8 ounces tomato sauce
- 1⁄2 teaspoon cinnamon
- 1⁄8 teaspoon nutmeg
- 3 tablespoons butter or 3 tablespoons margarine
- 3 tablespoons flour
- 1 1⁄2 cups milk
- 1 egg, beaten
- 1⁄4 cup parmesan cheese, grated
Directions See How It's Made
- For the pasta, cook macaroni until just done, drain. Add one beaten egg, 1/3 cup parmesan cheese and 1/4 cup milk. Mix and set aside.
- For the meat sauce, cook the meat and onion in a skillet until the meat is brown, drain off the fat. Add tomato sauce, cinnamon, nutmeg, and salt and pepper to taste. Set aside.
- For the sauce, melt the butter or margarine in a saucepan. Add in flour and 1/4 teaspoon salt. Add the milk slowly and cook and stir until thickened. Remove from heat and stir a small amount of the hot mixture into one beaten egg, return that mixture to the rest of the sauce in the pan. Add the 1/4 cup of parmesan cheese.
- To assemble, put half the macaroni into an 8 x 8 inch square pan. Add the meat sauce next, then the rest of the macaroni on top of that. Add the sauce over all. Bake at 350 degrees for 40-45 minutes. Let stand 10 minutes before serving.