1 pkg. (8 oz.) elbow macaroni
3 tbsp. butter
3 tbsp. flour
1 1/2 tsp. salt
1/8 tsp. pepper
2 c. milk
2 c. shredded, sharp cheddar cheese
6 slices bacon, fried and crumbled
2 tomatoes, sliced thin

Cook and drain macaroni. Melt butter, add flour and seasonings. Cook until well blended. Add milk in thirds, stirring constantly until smooth and thick. Add 1 3/4 cups cheese and cook until melted and well blended. Add bacon. Alternate layers of macaroni and tomatoes with the hot sauce in a buttered 2 quart baking dish. Top with tomato slices, then remaining shredded cheese; broil slowly 5 minutes, until cheese melts and sauce is hot.