2 tbsp. butter
1/4 c. finely chopped onions
2 c. shredded Cheddar or processed cheese
3/4 c. milk
1 tsp. salt
1/8 tsp. pepper
4 c. cooked elbow macaroni

Place butter and onion in 2 quart microwaveable casserole for about 3 minutes on medium high (or roast), or until onion is partially cooked. Stir in remaining ingredients. Cover with glass lid or plastic wrap. Microwave 4 minutes on medium high. Stir lightly. Recover and continue cooking for 4 to 5 minutes on medium high or until piping hot. Let stand covered 5 minutes before serving. Makes 4 to 6 servings.