1 1/2 c. elbow macaroni
3 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
Dash pepper
1 (5 oz.) evaporated milk plus water to make 1 cup
1 c. milk
1 sliced tomato
1/4 c. chopped onion, optional
8 oz. sharp American cheese (We like to use Williams sharp and creamy)

Cook macaroni in boiling salted water until tender; drain. In saucepan melt butter; blend in flour, salt, and pepper; add evaporated milk, water, and milk. Cook and stir until bubbly. Add onion and cheese (cubed) until melted.

Mix cheese sauce with macaroni; turn into 1 1/2-quart casserole. Put sliced tomato on top. Bake at 350 degrees for 35-40 minutes or until heated through. Makes 6 servings.