1 1/2 c. elbow macaroni
2 tbsp. chopped onion
1 tbsp. butter
1 (17 oz.) can cream style corn
1/2 tsp. salt
1/8 tsp. pepper
1 1/4 c. shredded Cheddar cheese

Cook macaroni, according to directions. In large saucepan; saute onion in butter. Add corn, salt, and pepper; beat through. Stir in cheese and macaroni; heat until cheese melts. Sprinkle with paprika. 4 to 6 servings.