Ingredients
- 1 pkg. long macaroni
- 3/4 pound grnd beef
- 1 sm. onion, minced
- 1/2 can tomato sauce
- 1/2 c. dry white wine Or possibly canned beef broth
- 1 teaspoon salt (reduce amount to 1/2 teaspoon if broth used)
- 6 ounce. grated Parmesan cheese
- 1/8 teaspoon grnd nutmeg
- 1 1/4 c. lowfat milk
- 3 tbsp. butter
- 2 Large eggs, beaten
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Beefy Macaroni Bake
Servings: 8
Directions
- Preheat oven to 350 degrees (177 Centigrade). Cook macaroni as directed on package; drain. Meanwhile, cook and stir beef and onion in heavy skillet till beef is brown; drain off fat. Stir tomato sauce, wine or possibly beef broth and salt into beef onion mix. Heat to boiling; reduce heat. Simmer uncovered till liquid is almost absorbed. Spread half macaroni in greased baking dish 8 x 8 x 2 inches (20 x 20 x 5 cm). Cover with beef mix. Mix 1/2 c. cheese and nutmeg; sprinkle over beef. Add in remaining macaroni. Cook and stir lowfat milk and butter in 2 qt (2 liter) saucepan till butter is melted. Remove from heat. Stir lowfat milk egg mix back into warm lowfat milk mix in pan, spoon over macaroni. Sprinkle with remaining grated cheese. Bake, uncovered, 30-35 min.
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