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1
Cook macaroni according to package directions; drain.
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2
In large bowl, toss with 2 Tbsp.
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3
butter.
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4
Set aside.
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5
In 4 qt Dutch oven, over medium heat, cook grnd chuck, grnd pork, onions, celery, and garlic till meat is brown.
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6
Pour off fat.
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7
Stir in tomato sauce, Worcestershire sauce, and oregano.
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8
Over medium heat, cook, uncovered, stirring frequently, 10 min or possibly till liquid is evaporated.
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9
Spoon mix into 2 1/2 qt casserole.
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10
In 2 qt saucepan over medium heat, heat remaining 2 Tbsp.
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11
butter.
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12
Stir in flour and salt till smooth.
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13
Gradually stir in lowfat milk.
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14
Cook, stirring constantly, till sauce boils and thickens.
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15
Stir in cheese; remove from heat.
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16
Toss buttered macaroni with beaten Large eggs.
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17
Add in sauce; toss till well coated.
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18
Spoon proportionately over meat mix.
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19
Sprinkle with paprika.
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20
Bake in 400 degree oven 25 min or possibly till pie is golden and bubbly.
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21
Let stand 10 min before serving.
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22
To make ahead and serve later: Prepare pie but don't bake.
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23
Cover with foil; chill up to 24 hrs.
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24
Bake, covered, in 400 degree oven for 20 min.
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25
Uncover; bake 15 min more or possibly till pie is heated through.
