7 oz uncooked elbow macaroni (about 2 cups)
3/4 c ground beef
1 small chopped onion
1 can (15 oz) tomato sauce
1 tsp salt
1 1/2 grated Parmesan cheese (6 oz)
1/8 tsp ground cinnamon
1 1/4 c milk
3 tbsp butter
2 beaten eggs
1/8 tsp ground nutmeg

Cook macaroni according to package directions and drain. Cook and stir beef and onion in skillet and drain. Stir in tomato sauce and salt. Spread 1/2 the macaroni in greased square baking dish and cover with beef mixture.
Mix 1/2 cup of the cheese and the cinnamon, sprinkle over beef mixture. Cover with remaining macaroni.
Cook and stir milk and butter in saucepan until butter is melted. Remove from heat. Stir at least 1/2 the milk mixture gradually into beaten eggs. Blend into milk mixture in saucepan and pour over macaroni. Sprinkle with remaining 1 cup cheese. Cook uncovered in 325 oven until brown and center is set, about 50 minutes. Sprinkle with nutmeg.