8 oz. elbow macaroni
1/2 c. butter
6 tbsp. flour
2 1/2 c. milk
8 oz. sharp grated Cheddar cheese
1 (12 oz.) can luncheon meat, cubed
6 thick slices tomato

Cook macaroni, according to package directions. Drain. Melt butter in saucepan and blend in flour. Add milk gradually; cook, stirring constantly, until sauce is smooth and thickened. Measure out 1 cup of sauce and set aside. Pour rest of sauce over macaroni - add 1/2 the cheese and cubed meat and mix well.

Put remaining cheese in reserved cup of sauce and heat until cheese melts. Place macaroni mixture into a 3 quart casserole. Arrange tomato slices on top and pour sauce over. Heat oven to 400 degrees. Bake, covered, for 25 minutes. Remove cover and bake additional 10 to 15 minutes. Serves 6.