1 pkg. (8 oz.) elbow macaroni
1/4 c. butter
1/4 c. all-purpose flour
1 tsp. salt
1/8 tsp. pepper
2 c. milk
2 c. grated Cheddar cheese
1 lg. tomato, thickly sliced

Preheat oven to 375.

Cook macaroni as package directs; drain. Meanwhile, melt butter in saucepan; remove from heat. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to boil, stirring; reduce heat and simmer mixture 1 minute. Remove from heat.

Stir in 1 1/2 cups cheese and the macaroni. Pour into 1 1/2 quart shallow casserole. Arrange tomato slices on top. Sprinkle remaining cheese over top. Bake 15 minutes or until cheese is golden brown. 4 to 6 servings.