Ingredients1 1/2 pounds ground chuck
1 finely chopped onion
1 tsp. minced garlic
1 1/4 tsp. salt
1/4 tsp. black pepper
1 (14 oz.) can whole tomatoes crushed in juice
1 (14 oz.) can tomato sauce
1 bay leaf
1/2 tsp. cinnamon
1/4 cup flour
3 cups whole milk
1/4 tsp. ground white pepper
1/4 tsp. nutmeg2 large eggs, beaten
1 pound elbow macaroni
1 1/2 cups grated parmesan cheese
1. In a medium saucepan over high heat, melt 2 Tbsp. of the butter and add the ground chuck, onion, garlic, 1/4 tsp. of the salt, and black pepper. Cook, stirring until the meat is browned and the onion is translucent. (About 6 minutes) Add tomatoes, tomato sauce, bay leaf, and cinnamon, and bring to a low boil. Reduce heat to simmer about 30 minutes or until sauce is thick and flavorful.
2. While sauce is simmering, make the bechamel sauce. In medium saucepan over medium-high heat, melt 4Tbsp. of butter. Whisk in flour amd cook for 2 minutes, stirring constantly. (Do not allow flour to brown.) Little by little, add milk, whisking constantly. Bring to a low boil and allow to boil for 5 minutes or until it becomes quite thick. (It took a bit longer for me.) Add egg, white pepper (I used black for this instead), and nutmeg, stir until blended, cover, and set aside till ready to assemble.
3. Boil macaroni according to directions.
4. Position rack in center of the oven. Lightly grease 13x9 casserole dish with remaining tablespoon of butter. Transfer half of cooked macaroni to prepared casserole dish and cover with half meat sauce. Repeat with remaining macaroni and remaining meat sauce. Carefully spoon bechamel over meat sauce, using back of spoon to smooth into even layer that completely covers sauce. Spread cheese evenly over top of casserole.
5. Bake uncovered for 45 minutes to 1 hour till cheese is golden brown.
6. Using oven mitts, remove from oven and let cool for at least 15 minutes before serving.
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