4 tbsp. butter
4 tbsp. flour
1 tsp. salt
2 tsp. dry mustard
1 qt. milk
1 (16 oz.) Velveeta
1 lb. elbow macaroni
8 oz. Velveeta slices
1 lg. tomato

Melt butter, remove from heat. Blend in flour, salt, mustard. Add milk, heat, stirring continually until slightly thickened, do not boil. Cut up 16 ounces Velveeta and add to milk, stirring occasionally until melted. Boil macaroni. Put in greased pan with cheese mixture. Top with Velveeta slices and sliced tomato. Bake at 375 degrees for 25 to 30 minutes.