1 tbsp. salt
1 lb. elbow macaroni
1 sm. onion
1/2 stick butter
3 tbsp. flour
3/4 tsp. salt
Speck of pepper
1 qt. milk
1 lb. Velveeta cheese
6 slices bread (preferably heels)
1 1/2 sticks butter

In large kettle, bring to boil water with 1 tablespoon salt. Start heating oven to 350 degrees. Cook macaroni according to directions on package. Meanwhile, mince onion, put in large saucepan with 1/2 stick butter. When butter is melted, stir in flour, salt and pepper. Slowly stir in milk, adding small cubes of cheese. Cook until smooth and hot, stirring often. Add drained macaroni to buttered casserole dish. Pour cheese sauce over macaroni, tossing lightly with fork so that all macaroni is nicely coated.

In small saucepan, melt 1 1/2 sticks of butter, add bread, torn up in small pieces. Stir until bread crumbs are browned. Add crumbs to top of macaroni. Bake, uncovered, 20 minutes or until bubbly.