7 oz. pkg. elbow macaroni (about 2 cups)
3 tbsp. butter
3 tbsp. flour
2 c. milk
1/2 tsp. salt
Dash pepper
2 c. grated American cheese
Tomato slices

Cook macaroni in boiling salted water until tender; drain. Melt butter; blend in flour, add milk and cook until thick, stirring constantly. Add seasonings. Add 1 1/2 cups cheese, stir until melted. Put cooked macaroni in greased 1 1/2 quart shallow baker or baking dish. Pour sauce over macaroni; salt tomato slices and arrange on top, pushing edge of each slice into macaroni. Sprinkle with remaining cheese. Bake in moderate oven (350 degrees) 30 minutes or until hot and bubbly. Sprinkle with paprika. Makes 6 to 8 servings. Note: if casserole is chilled before baking, allow a little extra time in oven.