Italian Pastitsio

1 lb. macaroni

1 C. milk

3 eggs beaten

1 large onion chopped

2 T. butter

3 lbs. ground chuck

1 T. parsley

1/2 t. cinnamon

salt and pepper

8 oz. can tomato sauce

1 C. grated parmesan cheese

Cook macaroni to ala dente, drain. Preheat oven to 350° F. Add butter to a saute pan and add onion. Cook for 2 minutes and add beef, parsley, cinnamon, salt and pepper. Brown well. Add tomato sauce and bring to a boil.

In a bowl, add the eggs and milk. Stir in the macaroni.

Butter a 13 x 17 baking dish. Pour 1/2 of the macaroni into pan. Top with 1/2 of the cheese. Add all the meat mixture and even it out. Add the rest of the macaroni and then the cheese. Top with Bechamel Sauce.

Bechamel Sauce:

2 T. butter

1/4 C. flour

6 C. milk

3 eggs beaten

1 t. salt

In a small saucepan, melt butter. Add flour and stir constantly. Whisk in milk. Continue to cook while mixture thickens. Add a little of the milk sauce to the beaten eggs to temper them. Whisk it into the eggs and then add the eggs back into the sauce. Add salt to taste. Spread on top of macaroni layer.

Bake 1 hour.