Ingredients

• 3 cups macaroni, cooked (1-1/2 cup raw)
• 2 eggs, lightly beaten
• 1/3 cup parmesan cheese, grated
• 1 1/2 lbs ground beef
• 2 cups mushrooms, sliced
• 1 cup onion, chopped
• 14 ounces tomato sauce
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon cinnamon
• 1/3 cup butter
• 1/3 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 3 cups milk
• 2 eggs, lightly beaten
• 1/3 cup parmesan cheese, grated

Instructions

1. Botton Layer: Combine macaroni, eggs and cheese. Spread over bottom of greased 13 x 9 ~ or ~ two 8 x 8 casserole dishes. Set aside.

2. Filling: In a large skillet, cook beef, mushrooms and onion until tender and browned. Drain fat. Stir in tomato sauce and seasonings. Simmer, uncovered while preparing topping.

3. Top Layer: In a large saucepan, melt butter. Stir in flour, salt and nutmeg. Add milk; cook and stir until thickened and bubbly. Add a bit of the milk mixture to the eggs, stir quickly, then return to the saucepan. Cook over low heat for 1 minute longer.

4. To assemble: Spread meat filling over macaroni. Spread top layer over the filling. Sprinkle with parmesan cheese.

5. Preheat oven to 350. Cook the casserole for 35 - 40 minutes or until heated through.