6 oz. elbow macaroni (1 1/2 c.)
3 tbsp. butter
1/4 c. finely chopped onion
2 tbsp. all purpose flour
1/2 tsp. salt
Dash pepper
2 c. milk
2 c. cubed American cheese
1 can italian Recipe DelMonte stewed tomatoes

Cook macaroni according to package directions; drain. For cheese sauce, in a saucepan melt butter. Cook onion in butter until tender but not brown. Stir in the flour, salt and pepper. Add milk all at once; cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Add cubed cheese; stir until melted.

Stir macaroni into cheese sauce. Turn into a 1 1/2 quart casserole. Arrange drained tomato slices atop macaroni; sprinkle with a little salt. Bake in a 350 degree oven 30 to 35 minutes or until heated through. Makes 6 servings.