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1
Melt 1/2 c butter over low heat.
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2
Add flour, stirring quickly until disolved.
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3
Add milk and stir constantly until mixture thickens.
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4
Remove from heat and allow to cool.
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5
Then add egg yolks, one at a time, stirring throughly after each addition.
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6
Add 1/2 c grated cheese, salt and nutmeg.
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7
Set aside.
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8
Saute onion in 1/4 c butter until golden.
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9
Remove onions and brown meat.
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10
Remove excess fat from pan and return onions.
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11
Add tomato puree if desired and season with salt and pepper.
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12
Simmer until thickened.
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13
If sauce does not seem thick enough add bread crumbs until sauce reaches desired consistency.
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14
Cook ziti according to package direcions and drain well.
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15
Add 1/4 c butter, egg whites and 1/8 c cheese.
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16
Mix well.
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17
Sprinkle a large lasagna pan with bread crumbs, place half the macaroni in the pan, sprinkle with 1/8 c cheese and add the meat sauce.
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18
Pour over the mixture about 1 c of the white sauce, 1/8 c cheese and then add the remaining macaroni.
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19
Cover with remaining cheese and add the rest of the white sauce.
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20
Sprinkle with nutmeg and bake at 375 for 40 minutes or until golden brown.
