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

Cook macaroni according to package directions; drain. In saucepan, melt butter. If using onion, cook it in butter until tender but not brown. Blend in flour, the 1/2 teaspoon salt, and pepper. Add the milk, all at once; cook and stir until thickened and bubbly. Add cubed cheese to sauce and stir until melted.

Stir cheese sauce into macaroni. Turn mixture into a 1 1/2 quart casserole. Sprinkle tomato slices with a little salt. Arrange atop macaroni. Bake, uncovered, at 350 degrees until heated through, 30 to 35 minutes. Makes 6 servings.