1/2 lb. cooked elbow macaroni
8 oz. Velveeta cheese, cubed
1 1/2 c. milk
1/4 c. flour
1/4 c. butter
Salt and pepper

In saucepan, melt butter, saute onions. Add salt and pepper and flour, mix until bubbly. Remove from heat, add milk. Return to heat, cook, stirring constantly over low heat until boiling. Continue to stir for 1 minute. Remove from heat and add cheese. Pour into casserole with macaroni.

VARIATIONS: Add ham chunks or hot dog slices at this point.) Bake at 375 degrees for 30 minutes.