Prepare the ground beef . Place in a saucepan to burn fat and add the minced meat , stirring for about 20 minutes to get roasted without clotting . Add tomato paste , tomato peeled, leather and chopped , spices , onion nailed with cloves and bay leaf . Add the appropriate water and let it boil for about 50 minutes. Prepare the Mornay . In a saucepan prepare the roux ,when reaches a blonde with butter and flour , add the warm milk , stirring with a whisk to make the sauce . Remove from fire and add the sauce and stir egg yolks , salt , white pepper , nutmeg and grated gruyere . Boil the pasta in salted water for 15 minutes. Cool them off and drain them . Spread the macaroni in a buttered baking dish .Remove  the minced onion and remove the bay leaf . Add in the minced meat , egg , salt , pepper , nutmeg , Gruyere , a tbsp Mornay , sprinkled with grated gruyere , moisten with butter . Gratin in the oven or salamander . Bon Appetite!

Servings:  4
Prep Time:  40 minutes
Total Time:  85 minutes