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5 servings
Ingredients:
1 (16 ounce) package elbow macaroni1 tablespoon extra virgin olive oil1 clove garlic, minced1/2 large onion, diced1 pound lean ground beef1 (14.5 ounce) can peeled and diced tomatoes ground black pepper to taste1 teaspoon dried oregano6 ounces grated Parmesan cheese, divided1 tablespoon butter1 tablespoon all-purpose flour1 cup milk1 egg yolk
Instructions:
Preheat oven to 375 degrees F (190 degrees C).Bring a large pot of lightly salted water to a boil.Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.Heat olive oil in a skillet and cook garlic, onions and beef until meat is browned; drain fat. Add tomatoes, pepper and oregano.Stir and cook about 5 minutes. Sprinkle in 1/2 of the Parmesan cheese.Lightly coat a casserole or baking dish with olive oil and spread 1/2 the cooked pasta in it. Add the meat sauce and cover with the remaining pasta.Melt butter in a saucepan and blend in flour. Slowly add milk, stirring almost to boiling.In a bowl, blend remaining parmesan cheese and egg yolk and slowly add to the milk sauce, stirring constantly.Pour sauce over macaroni and bake for 30 minutes. Top should be golden and a little crispy.
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