1 1/2 c. elbow macaroni
3 tbsp. butter
2 tbsp. all-purpose flour
1/2 tsp. salt
Dash of pepper
2 c. milk
1/4 c. finely chopped onions, optional
8 oz. sharp process American cheese, cubed (2 c.)
1 sliced tomato

Cook 1 1/2 cups elbow macaroni in boiling salted water until tender; drain. In saucepan, melt 3 tablespoons butter; blend in 2 tablespoons all-purpose flour, 1/2 teaspoon salt and dash of pepper. Add 2 cups milk; cook and stir until thick and bubbly. Add 1/4 cup onions (optional) and 8 ounce sharp processed American cheese, cubed (2 cups); stir until melted.

Mix cheese sauce with macaroni. Turn into 1 1/2 quart casserole. Sprinkle 1 sliced tomato with salt; arrange atop. Bake at 350 degrees for 35-40 minutes, or until heated through. Makes 6 servings.