| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Pasta |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Elbow macaroni |
| 1 |
lb |
Ground beef; (or lamb) |
| 2 |
|
Cloves garlic; minced |
| 3 |
tb |
Butter |
| 3 |
tb |
Flour |
| 3 |
|
Eggs |
| 2 |
md |
Onions; chopped |
| 2 |
cn |
(8 oz.) tomato sauce |
| 2 |
ts |
Cinnamon; divided |
| 2 1/4 |
c |
Milk |
| 1 |
ds |
Salt |
| 1 |
ds |
Pepper |
| 1 |
ds |
Nutmeg |
INSTRUCTIONS
Cook macaroni as directed & drain. Sauté onions in skillet. Add meat &
brown; drain. Add tomato sauce, salt, garlic, and 1 tsp cinnamon to
skillet. Simmer 20 minutes. Grease a large (10x14") casserole dish & turn
half of the macaroni into it. Top with meat sauce. Add remaining macaroni.
Preheat oven to 350 F.
In medium saucepan, melt 3 Tbsp butter & stir in flour. Remove from heat &
slowly stir in milk. Beat until smooth & simmer 5 minutes or until thick &
smooth. Remove from heat; cool slightly. In medium bowl, beat eggs; slowly
add half of the cream sauce, beating constantly. (This step prevents the
eggs from scrambling up - do not skip!) Return mixture to remaining sauce
in pan & beat smooth. Season with salt, pepper, & nutmeg. Sprinkle top of
macaroni with remaining cinnamon & pour sauce over all. Tap pan hard on
counter top so sauce goes to bottom. Bake 40 minutes or until custard is
firm. Serve 6-8.
Recipe by: The West Point OWC Cookbook: Enough to Feed an Army"
Posted to recipelu-digest Volume 01 Number 495 by James and Susan Kirkland
<kirkland@gj.net> on Jan 11, 1998
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