1 (8 oz.) pkg. elbow macaroni
1/4 c. butter
1/4 c. all-purpose flour
1 tsp. salt
1/8 tsp. pepper
2 c. milk
2 c. (8 oz.) Cheddar cheese, grated
1 lg. tomato, thickly sliced

Preheat oven to 375 degrees. Cook macaroni as package label directs; drain. Meanwhile, melt butter in medium saucepan. Remove from heat. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to boiling, stirring. Reduce heat and simmer mixture 1 minute. Remove from heat. Stir in 1 1/2 cups cheese and the macaroni. Pour into a 1 1/2 quart shallow casserole. Arrange tomato slices over top. Sprinkle remaining cheese over top. Bake 15 minutes, or until cheese is golden brown. Makes 4 to 6 servings.