2 c. raw elbow macaroni, cooked and drained
1/2 c. butter
2 tbsp. finely chopped onion
1/4 c. flour
1/2 tsp. salt
1/4 tsp. paprika
2 c. milk
1 1/2 c. shredded American cheese
1 (19 oz.) can tomatoes, drained
1 fresh tomato
1/4 c. grated Parmesan cheese
1/2 tsp. dry mustard

Melt butter in saucepan. Saute onion until transparent. Blend in flour and seasonings. Stir in milk; cook until thickened. Add cheese; stir until melted. Add macaroni and canned tomatoes. Pour into a greased 2 quart baking dish. Slice tomato and arrange on top. Sprinkle cheese over surface. Bake at 375 degrees for 30-35 minutes. Makes 6 servings.