1 1/2 c. elbow macaroni
2 tbsp. chopped onion
1 tbsp. butter
1 (17 oz.) can Del Monte cream style corn
1/2 tsp. salt
1/3 tsp. pepper
1 1/4 c. shredded Cheddar cheese

Cook macaroni according to package directions. In large saucepan, saute onion in butter. Add corn, salt, and pepper; heat through. Stir in cheese and macaroni; heat until cheese melts. If thinner consistency is desired, stir in 2 tablespoons milk. Sprinkle with paprika, if desired. Makes 4-6 servings.