1 (8 oz.) pkg. elbow macaroni
1/4 c. chopped onion
1 clove garlic, minced
2 tbsp. butter
1 c. milk
8 oz. (2 c.) shredded sharp Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper

Cook macaroni according to label directions. Saute onion and garlic in butter (in medium saucepan) until tender but not brown. Add milk, cheese, salt, and pepper. Heat, stirring constantly, just until cheese is melted. Drain macaroni; pour into large serving bowl. Pour on sauce. Toss to coat. (Sauce will be thin but will thicken upon standing.)