1 lb Coarse ground meat
1    Onion, chopped
6 tb Butter
1/2 lb Tomatoes, peeled,strained OR
1 tb Tomato paste diluted with:
1 c  Water
Salt & pepper to taste
1/2 lb Thick macaroni
2    Egg whites
1 c  Parmesan cheese, grated
4    Sheets of Phyllo pastry
Melted butter

-BECHAMEL SAUCE-
8 tb Butter
10 tb Flour
4 c Hot milk
2 Egg yolks, lightly beaten
Salt & pepper to taste

Brown meat and onion with 3 tbs. of the butter, breaking up the meat
with a wooden spoon during the process. Add tomatoes (or paste w/water) and
seasoning, and cook over low heat for abt. 20 min., or until the luquid is
absorbed. Meanwhile, cook macaroni as directed; drain. Brown remaining
butter in another pan and pour it over macaroni. Beat egg whites lightly
and add.

Prepare the bechamel, melt the butter and add the flour slowly to it,
blending in well. Add hot milk, stirring it in rapidly with a clean wooden
spoon until the sauce thickens.. Remove the sauce from heat; blend in egg
yolks. Pour over macaroni. Sprinkle with cheese.

Butter a round cake pan and spread 2 phyllo sheets into it (let sheets
extend over the pan; do not trim). Brush with melted butter. Spread half
the macaroni on the phyllo, top with the chopped meat; add the rest of the
macaroni, and fold edges of the phyllo up over it. Use the 2 remaining
phyllo sheets for the top: butter each and trim to fit the pan. Bake in
preheated oven at 375 F. for abt. 20 min., or until golden brown. Cool;
turn out onto a platter.