Ingredients
1/2 lb. ground beef
1/2 cup chopped onion
1/2 clove garlic, minced
1 can (1 lb.) tomatoes, cut up
3/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. cinnamon
1/2 cup grated Parmesan cheese
1 box (8 oz.) elbow macaroni, cooked and drained
3 tbsp. butter or margarine
1/3 cup flour
2-1/4 cups milk
3 eggs

Directions
In a large skillet cook the beef, onion and garlic until the meat is browned and the onion pieces are tender, stirring occasionally. Add the tomatoes, pepper, cinnamon and 1/2 teaspoon of the salt. Simmer for 15 minutes. Stir in 1/4 cup of Parmesan cheese and the cooked macaroni. Turn into a 12x8x2-inch baking dish and set aside.

In a medium saucepan melt the butter, then blend in the flour and the remaining salt. Gradually stir in the milk and cook and stir until the sauce thickens (about 5 minutes). Cool slightly. Beat in the eggs one at a time. Stir in the remaining 1/4 cup of Parmesan cheese and pour the sauce over the meat mixture.

Place in a preheated 400 degree oven; lower the temperature to 375 degrees and bake for 30 to 40 minutes, or until the top is golden brown and a knife inserted in the center comes out clean. Serves 6 to 8.