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1
Saute the onion, green onion, celery and carrot in the butter until tender.
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2
Add the salt, pepper, ground beef and a few spoons of water.
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3
Saute a few minutes and add the tomatoes.
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4
Leave the meat with the sauce to simmer for 1/2 an hour.
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5
Remove from the heat and add the lightly beaten egg whites.
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6
Boil 4 kilos water with a tablespoon salt.
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7
Put in the macaroni and leave it to boil for 10 minutes.
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8
Add one cup cold water and then drain the macaroni.
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9
While macaroni is cooking, prepare the Bechamel Sauce: Put the 3 tablespoons butter and the flour into a saucepan.
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10
Stir over slow fire until smooth.
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11
Add the milk, gradually, whisking with a wire whisk or electric mixer.
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12
Continue cooking until sauce thickens.
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13
Remove from the fire and add salt and pepper to taste (optionally, grated nutmeg is also good).
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14
Lightly beat the egg yolks, then add a few spoonfuls of the hot sauce to them, and mix well.
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15
Then add the egg yolks to the the rest of the Bechamel sauce, mixing them in well.
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16
Set aside.
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17
Put the unsalted butter into the macaroni and then put half the macaroni into a rectangular baking pan.
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18
Sprinkle with plenty of grated cheese and then cover with the meat.
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19
Put the remaining macaroni on top and cover with cheese.
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20
Pour the Bechamel Sauce over.
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21
Bake for about 40 minutes in a medium oven.
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22
Cut into squares when slighly cooled and serve.
