750 ml cooked macaroni, drained 3 cup
2 eggs, lightly beaten
75 ml parmesan cheese, grated 1/3 cup
750 g lean ground beef 1 1/2 lb
225 g mushrooms, sliced 1/2 lb
1 medium onion, chopped
1 can tomato sauce (14 oz / 398 ml)
5 ml garlic powder 1 tsp
5 ml dried oregano leaves 1 tsp
5 ml dried basil leaves 1 tsp
salt & pepper to taste
75 ml butter 1/3 cup
75 ml all purpose flour 1/3 cup
1 ml salt 1/4 tsp
1 ml ground nutmeg 1/4 tsp
750 ml milk 3 cup
2 eggs, lightly beaten
250 ml mozzarella cheese, grated 1 cup
75 ml parmesan cheese, grated 1/3 cup
In a large bowl; combine macaroni, eggs and cheese. Spread over bottom of lightly greased 9 x 13 inch (23 x 33 cm) baking dish. Set aside.
In a large skillet; cook beef, mushrooms and onion until tender and browned. Drain off fat. Stir in tomato sauce, garlic powder, oregano, basil, salt and pepper. Simmer, uncovered.
In a large saucepan; melt butter. Stir in flour, salt and nutmeg. Add milk; cook and stir until thickened and bubbly. Gradually stir into eggs, then return to saucepan. Cook over low heat 1 minute longer.
Spread meat filling over macaroni. Spread milk and egg mixture over meat. Sprinkle with mozzarella cheese, then parmesan cheese. Bake in preheated 350 F (180 C) oven for 35 to 40 minutes or until golden brown.
Serves 8