1 c. elbow macaroni (4 oz.)
1/4 c. chopped onions
1 tbsp. butter
1 tbsp. all-purpose flour
Dash pepper
1 1/4 c. milk
2 c. shredded American cheese (8 oz.)
1 med. tomato, sliced (optional)

Cook macaroni according to package directions; drain well. Meanwhile for cheese sauce, in a saucepan cook onion in butter until tender but not brown. Stir in flour and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Add shredded cheese; stir until melted.

Stir macaroni into cheese sauce. Transfer to a 1 quart casserole. Bake, uncovered, in a 350 degree oven for 25 to 30 minutes or until bubbly. During the last 5 minutes of baking, arrange tomato slices atop macaroni if desired. Let stand 10 minutes. Makes 4 servings.