Macaroni And Beef Casserole

• 2 lb. lean ground beef
• 1 medium onion, chopped
• 1/2 c. butter or margarine
• 1 (8 oz.) pkg. macaroni, cooked and drained
• 1/4 c. catsup
• 1/4 c. beef bouillon, white wine or water
• 1/4 c. shredded Cheddar cheese
• 1/3 c. chopped parsley
• 1/2 tsp. pepper
• 3 tsp. salt
• 2 1/2 c. milk
• 3 eggs, slightly beaten
• 1/2 tsp. cinnamon
• 1/3 c. flour
• 1 tsp. dry mustard

1. Saute meat and onion in 2 tablespoons margarine until brown and crumbly.
2. Combine with macaroni, catsup, bouillon, 1/2 cup cheese, parsley, pepper, cinnamon and 2 teaspoons salt.
3. Turn into greased 13 x 9-inch baking pan, sprayed.
4. Heat remaining 6 tablespoons butter; add flour and cook until bubbly, gradually stir in milk.
5. Add remaining 1 teaspoon salt and mustard.
6. Cook, stirring until thickened.
7. Gradually stir the hot mixture into eggs.
8. Pour over macaroni mixture and sprinkle with remaining cheese.
9. Bake, uncovered, at 350u0b0 for 30 minutes.
10. Let stand 15 minutes before serving.

lean ground beef, onion, butter, macaroni, catsup, beef bouillon, cheddar cheese, parsley, pepper, salt, milk, eggs, cinnamon, flour, dry mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=785161 (may not work)