1 to 1 1/2 c. uncooked elbow macaroni
1/4 c. butter
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. all-purpose flour
1 3/4 c. milk
8 oz. sharp American or Swiss cheese, cut into 1/2 inch cubes
1 sm. onion (about 1/4 c.), optional

Cook macaroni; cook and stir butter, onion, salt and pepper over medium heat until onion is slightly tender. Blend in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted.

Place macaroni in ungreased 1 1/2 quart casserole. Stir cheese sauce into macaroni. Cook uncovered in 375 degree oven 30 minutes. Serves 5.