MEAT LAYER: Add a small amount of Butter and Olive Oil to pan and fry Hamburger. When half cooked mince, leaving a few coarse chunks, and add chopped Onion. I use the wire potato masher to mash in pan. Scoop Hamburger to one side, tilt pan and remove some of the grease. The majority will be juices, retain.
When hamburger is cooked add 6 oz. can of Tomato Paste, add Water to can 6 oz. and add, stir and low simmer for ten minutes.
On low simmer add the 1 teaspoon each of All Spice, Nutmeg, Cinnamon and 1/4 teaspoon Black Pepper and stir well. Continue on low simmer.
MACARONI LAYER: Bring large pot of Water with small amount of Salt and Olive Oil to a boil, cook until still a little firm to the teeth (al dente). Drain and mix in well the well beaten 2 Eggs a small amount at a time. Mix in 1 cup grated Parmesan, drizzle with the 1/2 cup Butter and again mix well.
CREAM SAUCE LAYER: Whisk together 3 beaten Eggs, the 3/4 cup Milk or Half and Half. When well whisked add 1 cup grated Parmesan and 1/2 teaspoon salt. Whisk all well.
FINAL PREP: In 9"x13"x2" cake pan add 1/2 the Macaroni mixture, spread even.Then add 1/2 the Hamburger mixture, spread evenly. Add remaining half of Macaroni spread evenly and the last half of Hamburger mixture, spread evenly. Top with the final layer, the Cream Sauce layer, spread evenly. Sprinkle lightly with the 1/2 to 2/3 teaspoon of Nutmeg. Cover and seal pan with foil.
Bake covered at 350 degrees for 40 minutes. Rotate pan 180 degrees after 30 minutes to insure even baking. Remove foil and bake an additional 10 to 15 minutes. Allow to set 10 minutes before cutting into squares to serve.
Accompany with a mildly seasoned salad, or a couple of Peach Haves per serving, and bread or rolls of choice. Enjoy.