8 ounces bucatini pasta or ziti pasta
3 tablespoons melted butter
1/3 cup grated parmesan cheese
1/3 cup milk
1 egg, beaten
1 lb ground beef
1/2 cup chopped onions
1 (8 ounce) can tomato sauce
1 teaspoon salt
1 teaspoon dried mint flakes (optional)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
4 tablespoons butter
4 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups milk
1 egg, beaten
1/3 cup parmesan cheese
*I like to double the sauce recipe*
Cook macaroni; drain, and return to pan.
Stir in the melted butter, 1/3 cup Parmesan cheese, 1/3 cup milk, and the egg; set aside.
In a a skillet or large saucepan, cook ground beef and onion until meat loses its pinkness and onion is soft; drain excess fat.
Stir in tomato sauce, the 1 teaspoon salt, mint flakes (if used), cinnamon, nutmeg and pepper; set aside.
In a saucepan, melt 4 tablespoons butter, then mix in flour and 1/4 teaspoon salt.
Slowly stir in the 2 cups milk, stirring well after each addition so that no lumps form.
Cook and stir on medium high until cream sauce starts to thicken; stir for one minute more, then remove from heat.
Beat egg in a small bowl, then pour into cream sauce, stirring briskly.
Blend in the 1/3 cup Parmesan cheese.
Layer half the pasta mixture in a 11" x 7" (or 2 quart) baking dish.
Spoon the meat mixture evenly on top, then the remaining pasta.
Pour cream sauce over top, to cover completely.
Bake, uncovered, at 350F for about 40 minutes, or until hot and lightly browned.
Let stand for 10 minutes.