• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings


  • Recipe Submitted by on

Category: Pasta

 Ingredients List

  • 1/2 lb Elbow macaroni
  • 1 lb Ground beef; (or lamb)
  • 2 Cloves garlic; minced
  • 3 tb Butter
  • 3 tb Flour
  • 3 Eggs
  • 2 md Onions; chopped
  • 2 cn (8 oz.) tomato sauce
  • 2 ts Cinnamon; divided
  • 2 1/4 c Milk
  • 1 ds Salt
  • 1 ds Pepper
  • 1 ds 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.

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