Marg's Pasticcio

Meat Portion In a large pan, cook beef and onion until browned. Add undrained tomatoes, tomato paste, thyme, salt and cover, simmering for 30 minutes, stirring often (every 5 minutes). Cook macaroni at same time (drop of oil in water); drain and return to pot. Beat egg whites slightly (slight froth). Stir eggs and cheese into cooked macaroni. Stir meat and macaroni together. Fold into 13x9 glass baking dish. White Sauce (Roux) In large frying pan, melt 1 stick of butter VERY slowly (not to brown); add 1/2 cup flour, cinnamon and salt - stir very quickly over medium heat. Add milk, 1 cup at a time, SLOWLY. Cook and stir constantly until thick and bubbly, then pull off heat. Beat egg yolks slightly. Add 1 cup milk mixture to egg yolks (adding 2-3 cups of milk mixture total) while constantly stirring to warm eggs. Pour eggs with sauce back into pan (no heat) stirring rapidly. Pour on top of meat (thick and creamy consistently). Sprinkle lightly with cinnamon for looks. Bake for 35-40 minutes.