1/2 lb. elbow macaroni
3 tbsp. butter
1 med. onion, chopped
3 tbsp. flour
Salt and pepper
1 1/2 c. milk
10 oz. sharp Cheddar cheese
1 c. diced ham
Paprika
1 lg. tomato, sliced

Cook and drain the macaroni. Melt the butter in a saucepan and add the onion. Saute over medium heat for 5 minutes. Stir in flour and salt and pepper and stir until a paste is formed.

When mixture bubbles, add the milk, whisking constantly, until mixture thickens. Grate the cheese and when the sauce boils, remove it from the heat and stir in the cheese. Stir until cheese melts, then mix in the ham. Place the macaroni in a greased casserole dish and pour sauce over. Mix well and sprinkle with paprika. Top with tomato slices and bake in a preheated 350 degree oven for 30 minutes, until browned and bubbling. Serves 4.