This is a hearty meal. It makes a large pan, so we have left-over’s for a few days. It does take a bit of time to prepare, but is well worth it!

Ingredients –

– 1 pound uncooked macaroni
– 2 pounds lean ground beef
– 2 onions, finely chopped
– 2 cloves garlic, finely chopped
– 1 (6 – ounce) can tomato paste
– 3/4 cup water
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1 teaspoon salt or to taste
– 1/2 teaspoon ground pepper
– 1/2 cup (1 stick) plus 1tablespoon butter,divided
– 5 tablespoons all-purpose flour
– 4 cups milk
– 4 eggs, well beaten
– 3/4 cup water
– 1 cup grated Parmesan or Romano cheese,divided
– Plain bread crumbs or cracker meal

  1. Cook macaroni according to package directions. Pour into colander, rinse with cold water and set aside to drain.
  2. Sauté ground beet onions and garlic in large skillet or Dutch oven 10 to 12 minutes, until meat is browned and onions and garlic are soft. Combine tomato paste and water; add to skillet along with cinnamon, nutmeg, salt and pepper, stirring well. Cover and simmer over low heat about 45 minutes adding water if sauce becomes too thick.
  3. Meanwhile, melt 1/2 cup butter in heavy 3 quart saucepan. Blend in flour with wooden spoon, stirring until smooth; cook 1 minute. Gradually add milk, then stir constantly until mixture comes to boil. Reduce heat and cook 4 to 5 minutes longer, continuing to stir. Remove pan from heat.
  1. Very gradually add 1 cup sauce to eggs, stirring constantly. Slowly pour egg mixture back into saucepan, stirring constantly. stir in 1/2 cup Parmesan cheese. Return pan to heat; cook 4 to 5 minutes longer, stirring constantly
  2. Preheat oven to 350 degrees. Grease an 11 by 17 inch roasting pan with remaining 1 tablespoon of butter. Sprinkle light coating of bread crumbs over bottom of pan. Spread half macaroni in even layer on bottom of pan. Pour slightly less than half of cream sauce evenly over macaroni; stir with fork. Sprinkle with 1/4 cup Parmesan cheese.
  3. Spoon meat filling in even layer over macaroni Use remaining macaroni to make third layer. Pour remaining sauce evenly over top Sprinkle with remaining 1/4 cup Parmesan Cheese. Run table knife around edges of pan to make certain sauce is distributed to bottom.
  4. Bake 45 to 50 minutes or until browned on top. Let cool at least 30 minutes before cutting.
  5. Yield 16 servings.
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