1 (8 oz.) pkg. elbow macaroni
1/4 c. butter
1/2 c. flour
1 tsp. salt
1/8 tsp. pepper
2 c. milk
2 c. (8 oz.) grated Cheddar cheese
1 lg. tomato, sliced

Preheat oven to 375 degrees. Cook macaroni as directed. Melt butter in saucepan, take off heat. Stir in flour, salt, pepper until smooth. Stir in milk. Bring to boil. Reduce heat. Simmer 1 minute. Remove from heat. Stir in 1 1/2 cups cheese and macaroni. Pour into 1 1/2 quart shallow casserole. Arrange tomato slices over top. Sprinkle with remaining cheese. Bake 15 minutes or until golden brown in 375 degree oven. Serves 4-6.