Baked Macaroni with Mock Beef and Cheese

[Guest guest]

Baked Macaroni

with Mock Beef and Cheese

 

2 cups uncooked ziti, penne or elbow

macaroni

1/2 package crumbles or one cup reconstituted TVP

1 small onion, chopped

1 (15 ounce) can

tomato sauce

1 teaspoon salt

1 1/2 cups grated Kasseri, Parmesan or Romano

cheese

1/8 teaspoon ground cinnamon

1 1/4 cups milk

3 tablespoons

butter or margarine

1/8 teaspoon ground nutmeg

 

Cook macaroni as

directed on package; drain. Cook and stir Crumbles and onion in 10-inch skillet

until onion is soft; drain. Stir in tomato sauce and salt. Spread half the

macaroni in a greased 8-inch square baking dish; cover with Crumble mixture. Mix

1/2 cup of the cheese and cinnamon. Sprinkle over mixture. Cover with

remaining macaroni.

Cook and stir milk and butter in 2-quart saucepan until

butter is melted. Stir at least half the milk mixture gradually into beaten

eggs. Blend into milk mixture in saucepan; pour over macaroni. Sprinkle with

remaining 1 cup cheese. Bake uncovered at 325 degrees until brown and center is

set, about 50 minutes. Sprinkle with nutmeg. Garnish with parsley if desired.

Yields 6 servings.