Greek Pasta and Beef

This also comes from the Taste Of Home Cookbook. Originally from Dorothy Bateman, in Carver Massachusetts. Very eclectic dish, great flavors, and the cheese is wonderful.

• Ready In: 1 hr 5 mins
• Serves: 12

Ingredients

• 1 (16 ounce) package elbow macaroni
• 1  lb ground beef
• 1  large onion, chopped
• 1  garlic clove, minced
• 1 (8 ounce) can tomato sauce
• 1⁄2 cup water
• 1  teaspoon salt
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon pepper
• 1  egg, lightly beaten
• 1⁄2 cup  grated parmesan cheese

• Sauce

• 1  cup butter
• 1⁄4 cup all-purpose flour
• 1⁄4 teaspoon cinnamon
• 3  cups milk
• 2  eggs, lightly beaten
• 1⁄3 cup  grated parmesan cheese

Directions

1. Cook macaroni according to package directions. In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, water and seasonings. Cover and simmer for 10 minutes, stirring occasionally. Drain macaroni.
2. In a large bowl, combine the macaroni, egg and parmesan cheese; set aside. In a large saucepan, melt butter; stir in flour and cinnamon until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened.
3. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Stir in cheese.
4. In a greased 3-qt. baking dish, spread half of the macaroni mixture. Top with beef mixture and remaining macaroni mixture. Pour sauce over the top. Bake, uncovered, at 350° for 45-50 minutes or until bubbly and heated through. Let stand for 5 minutes before serving.