Serves: 24
Total Calories: 207

4 pounds ground beef chuck
1 onion medium onion, grated, or two tablespoons instant onion
2 teaspoons salt
1 teaspoon black pepper
1 (6-ounce) can tomato paste
1 1/2 cups water
* See note below.
1/2 pound butter (2 sticks)
1 1/2 cups flour
1 1/2 quarts milk
1 1/2 teaspoons salt
* See note below.
1 pound macaroni (medium size)
1 teaspoon salt
2 quarts water
1/4 pound butter (1 stick)
1 cup Romano cheese grated
* See note below.
5 eggs whole
5 eggs yolk
* See note below.

* Brown meat and onion in a small amount of salad oil. Add remaining ingredients and simmer for 20 minutes. Set aside. * Melt butter in sauce pan, blend in flour and salt. Slowly add milk. Cook until thick and smooth, stirring constantly. Remove from stove. * Cook macaroni in boiling salted water. Drain and rinse under running hot water. Melt butter and add with cheese to the macaroni. Mix well. * Beat eggs and yolks and add to four cups of the white sauce (milk and flour mixture). Add this to the macaroni. Put 1/2 of the macaroni mixture into two large, greased casserole dishes. Top with meat mixture. Put remaining macaroni mixture over the meat, then top with the remaining white sauce. Bake at 400° for 45 minutes or until very hot and lightly browned on top. This may be made the day before and refrigerated, or it may be frozen. If frozen, defrost before baking. Serve with Greek salad.

Nutritional Facts:

Serves: 24
Total Calories: 207
Calories from Fat: 66

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