3 c. corkscrew macaroni
1/4 c. chopped green onion
2 tbsp. butter
1/8 tsp. pepper
Cheese
Tomatoes, cut into wedges (optional)
2 c. milk
1 1/2 c. shredded sharp cheese
1 (3 oz.) pkg. cream cheese, cubed and softened
1/3 c. grated Parmesan

Cook macaroni according to package directions, drain. In large saucepan, saute chopped onion in butter until tender. Stir in flour and pepper until blended. Add milk all at once, cook and stir over medium heat until thickened and bubbly. Stir in the Cheddar and cream cheese until melted. Stir macaroni into cheese mixture.

Turn into greased 1 1/2 quart casserole dish, sprinkle with Parmesan cheese. Bake in a 350 degree oven for 20 to 25 minutes or until heated through. Serve with tomato wedges, if desired.