#from-old-recipes
Oven: 350F
Ingredients:
1 (8oz) package small elbow macaroni
1 c. chopped onion
1 c. shredded carrot
2 tsp minced garlic
1 lb lean ground sirloin
1 c. tomato sauce
1 tsp salt, divided
1/2 tsp ground black pepper
1 c. milk
2 tbs all purpose flour
1/8 tsp ground nutmeg
1 1/2 c. (6oz) sharp cheddar cheese, divided

Cook pasta according to package instructions, omitting salt and fat, drain, coat lightly with oil. Heat a dutch oven or large skillet over medium-high heat, saute onions and carrots 4 minutes, add garlic, saute 1 minute, add ground beef, cook 5 minutes or until beef is done. Add tomato sauce, 1/2 tsp salt, and pepper, cook 2 minutes or until most of the moisture evaporates.

Add pasta to beef mixture, stirring to combine, spoon into an 11x7-inch baking dish which has been coated with cooking spray or butter.

Place milk, flour, nutmeg, and remaining 1/2 tsp salt into a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes, or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining cheese. Bake for 20 minutes, or until lightly browned. Let stand 5 minutes.