Put one-half pound of macaroni into a saucepan of salted water, and boil until tender, drain, and cut it into pieces about two inches in length. Reduce one wine-glassful of bechamel sauce in a saucepan over the fire, stirring in gradually a few tablespoonfuls of gravy; when well flavored, remove it from the fire, and pour it on the macaroni, together with a little powdered cinnamon and five ounces of butter. Meanwhile butter a timbale mould, sprinkle with the breadcrumbs, and line with sweetened tartlet-paste. Pour in the preparation, cover it with a flat of the paste, and place it in a moderate oven to bake. In about forty-five minutes remove it from the oven, place it on a dish, sprinkle over sugar flavored with cinnamon, and serve.