1. Saute onion and beef together in a skillet. Drain excess fat after the beef is browned. 2. Add the tomato sauce, salt, pepper, oregano, allspice and cinnamon into the meat and onions. Set aside to cool. 3. Beat together one egg and milk, and stir into the uncooked macaroni, along with 1/4 cup of the Parmesan cheese. 4. Place the macaroni mix into a greased 5 qt slow cooker. 5. Whisk one egg into the tomato-meat sauce. Pour it over the macaroni in the slow cooker. 6. Combine the two remaining eggs, flour and half and half in a bowl and whisk together well, Add the remaining 3/4 cup Parmesan cheese and whisk again. 7. Gently pour the half-and-half mixture over the tomato sauce layer, trying not to disturb it if possible. Sprinkle with nutmeg. 8. Cover and cook on Low for 4 to 5 hours, until macaroni is soft and sauce is bubbling around the edges. (Not sure how to check the macaroni when it's the bottom, but that's what she wrote!). ---------------------------------------------------------------------------
Nutrition
Ingredients
