Greek Pasta Casserole

In 12-inch skillet over medium heat, in 1 tablespoon hot salad oil, cook onion until tender. Increase heat to medium-high; add ground beef and cook, stirring occasionally, until all pan juices evaporate and meat is browned. Add tomatoes with their liquid, sugar, cinnamon, and 3/4 teaspoon salt, stirring to break up tomatoes; over high heat, heat to boiling. Reduce heat to low; simmer 5 minutes.

In saucepot, prepare elbow macaroni as label directs, using 2 teaspoons salt in water. Drain macaroni; return to saucepot.

Meanwhile, preheat oven to 350 degrees F. Prepare sauce: In 3-quart saucepan over medium heat, into 2 tablespoons hot salad oil, stir flour, nutmeg, and 1 teaspoon salt, until blended; cook 1 minute. Gradually stir in milk and cook, stirring constantly, until mixture boils and thickens, about 10 minutes. Remove saucepan from heat. In small bowl, beat eggs slightly. Into eggs, beat small amount of hot milk mixture. Slowly pour egg mixture back into milk mixture, stirring constantly until blended.

Stir meat mixture and 1/4 cup Parmesan into macaroni in saucepot; spoon into deep 4-quart casserole. Carefully pour sauce over macaroni mixture. In small bowl, mix bread crumbs with 1/4 cup Parmesan cheese; sprinkle over sauce. Bake, uncovered, 40 minutes or until hot and custard is set. Let stand 10 minutes for easier serving.