Beef and Macaroni Bake

14 ounces uncooked elbow macaroni
1 1/2 pounds ground beef
1 medium onion -- chopped
2 15-ounce cans tomato sauce
1 1/2 teaspoons salt
1 1/2 cups grated Parmesan cheese
1/4 teaspoon ground cinnamon
2 cups milk
1/3 cup butter or margarine
3 eggs -- beaten
1/4 teaspoon ground nutmeg

Cook macaroni as directed on package; drain.
Cook and stir ground beef and onion in 10-inch skillet until beef is light brown; drain. Stir in tomato sauce and salt. Spread half of the macaroni in greased rectangular baking dish, 13 x 9 x 2-inches; coverwith beef mixture. Mix 1/2 cup of the cheese and the cinnamon; sprinkle over beef mixture. Cover beef mixture with remaining macaroni.

Heat milk and butter in 2-quart saucepan, stirring constantly, until butter is melted; remove from heat. Stir at least half of the milk mixture gradually into beaten eggs. Blend into milk mixture in saucepan; pour over macaroni. Sprinkle with remaining 1 cup cheese.

Bake uncovered in 325 degree oven until brown and center is set, 30 to 40 minutes. Sprinkle with nutmeg.

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