Pastitsio

Hope everyone had a nice Thanksgiving. I think I am just about baked out. I baked a number of pies and cakes and think my mixer needs a break!
I just made this dish and was going to wait to post it since I have some cakes to post but it was so good that I can't wait to to share it with you. This is a Greek dish that I have had before in restaurants but have never attempted to make this myself. I came across the recipe in the latest Taste of Home issue called "Come Home for Christmas." This is one delicious dish and most of the ingredients I already had in my pantry. So simple and so full of flavor....I will most definitely make this again and again. If you have ever thought of making a Greek dish but were not sure about it, I urge you to give this a try.

1 package (7 oz) uncooked elbow macaroni
1 lb ground beef or lamb (I used beef)
1 medium onion, chopped
1 garlic clove, minced
1 can (8 oz) tomato sauce
1 tsp salt, divided
1/4 tsp dried oregano
1/8 tsp pepper
1/4 tsp ground cinnamon, optional (do NOT omit this)*
1/2 cup grated Parmesan cheese, divided
3 Tbsp butter
3 Tbsp all purpose flour
1 1/2 cups 2% milk
1 egg, beaten

Cook macaroni according to package directions. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, 1/2 tsp salt, oregano, pepper and cinnamon; heat through.
Drain macaroni; place half of macaroni in a greased 9-in. square baking pan. Sprinkle with 1/4 cup cheese. Layer with meat mixture and remaining macaroni. Set aside.
In a small saucepan, melt butter; stir in flour and remaining salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in remaining cheese. Pour sauce over macaroni.
Bake uncovered at 350 degrees F for 30 - 35 minutes or until golden brown. Let stand for 10 minutes before serving.

This is great with warm crusty bread and salad.

*The recipe as written states that the cinnamon is optional but I don't think it should be. This really adds to the flavor of the dish and I think the taste would be quite different without it.