1 box elbow macaroni, cooked
1 lb. Velveeta, cubed
2 c. milk
1/2 c. bread crumbs for topping
1 tbsp. butter for topping
4 tbsp. butter
4 tbsp. flour
1/2 c. chopped onion
Pepper

Saute onion in 4 tablespoons butter until clear. Add flour and pepper until a paste. Add milk; cook until thickening starts. Turn off heat, stir in cheese until melted. Toss macaroni with sauce; pour into buttered 2-quart casserole dish. Melt butter; mix with bread crumbs. Sprinkle over. Bake at 350 degrees for 30 minutes.