1 1/2 c. elbow macaroni
3 tbsp. butter
2 tbsp. all-purpose flour
1/4 c. finely chopped onions
1/2 tsp. salt, dash of pepper
2 c. milk
8 oz. American cheese, Velveeta

Cook macaroni in boiling water until tender; drain. In saucepan, melt butter; blend in flour, salt and pepper. Add milk. Cook and stir until thick and bubbly. Add onions (optional) and cheese. Stir until melted. Mix cheese sauce with macaroni. Bake in a 1 1/2 quart casserole or 13 x 9 pan at 350 degrees oven for 35-40 minutes or until heated through.