1 1/2 c. elbow macaroni
3 tbsp. butter
2 tbsp. all purpose flour
2 c. milk
2 c. cubed sharp cheddar cheese
1/4 c. finely chopped onion; optional
1/4 c. cheddar cheese
1/2 tsp. salt
Dash of pepper

Cook macaroni in boiling salted water until tender and drain. In a saucepan, melt butter and blend in flour, 1/2 teaspoon salt, and a dash of pepper. Add milk; cook and stir until thick and bubbly. Add cheese and onion if desired; cook and stir until cheese melts.

Mix cheese sauce with macaroni. Turn into 1 1/2 quart casserole. Sprinkle cheese a top macaroni. Bake at 350 degrees until heated through, 35-40 minutes. Makes 6 servings.