1-1/2 pounds ground beef
1/4 teaspoon pepper
8 oz, elbow macaroni
1/8 teaspoon cinnamon
3 tablespoon butter or margarine
1/8 teaspoon oregano
1/4 cup flour
1 10 3/4 ounce can tomato puree (or 2 small cans tomato puree)
3 cups milk
1 lg. onion, finely chopped
3 eggs
1 teaspoon salt
1/2 cup grated Parmesan cheese
Prepare macaroni according to directions. Rinse with cold water; drain. Stir flour into melted butter in a heavy saucepan. Gradually stir in milk and cook until thickened, stirring occasionally. Cover and cool the white sauce. Brown the ground beef and onion in a large fry pan. Pour off drippings. Sprinkle salt, pepper, cinnamon, and oregano over beef. Stir in tomato puree and cook slowly for 10 minutes. Beat together egg, and 1/3 cup of Parmesan cheese. Gently stir in macaroni. Gradually stir in 2 cups of the white sauce into the macaroni mixture.
Place 1/2 macaroni mixture into a buttered 11-3/4 x 7-1/2 inch baking dish. Spoon beef mixture in an even layer over macaroni. Place remaining macaroni mixture over the beef. Pour remaining white sauce over the top. Bake in moderate 375* degree oven for 20 minutes.
Sprinkle with remaining Parmesan cheese, and continue baking 20-25 minutes, or until knife inserted in center comes out clean. Let stand 15 minutes before cutting into squares.
Makes 6 servings. **Can be doubled**