2 c. elbow macaroni, cooked and drained
1 1/2 c. milk
3/4 c. grated Parmesan cheese
3 eggs, beaten
Dash of pepper
1 1/2 c. soft bread crumbs
1 c. shredded Mozzarella cheese
1/2 c. chopped onion
1 1/2 tsp. salt
2 tomatoes
2 tbsp. butter, melted

Combine macaroni, milk, cheeses, onion, eggs, and seasonings. Pour half of macaroni mixture into 2-quart casserole. Top with 1 tomato, sliced. Add remaining macaroni mixture. Top with combined crumbs and butter. Bake at 350 degrees for 40 minutes. Cut remaining tomato in wedges. Arrange on casserole. Sprinkle with remaining Parmesan cheese. Continue baking for 15 minutes. 8 servings.