MACARONI AND CHEESE

For an even richer cheese flavor, substitute natural sharp or extra-sharp cheddar cheese for half of the American cheese.
1 cup dried elbow macaroni
1/4 cup chopped onion
1 tablespoon margarine or butter
1 tablespoon all-purpose flour
Dash pepper
1 ¼ cups milk
1 1/2 cups shredded American cheese (6 ounces) 1 medium tomato, sliced (optional)

1. Cook macaroni in unsalted water about 10 minutes or till tender. Drain well.
2. For cheese sauce, in a medium saucepan cook onion in butter till tender but not brown. Stir in flour and pepper. Add milk all at once. Cook and stir till slightly thickened and bubbly. Add American cheese, stirring till melted. Stir in cooked macaroni. Transfer mixture to a 1-quart casserole.
3. Bake in a 176°C oven for 25 to 30 minutes or till hot and bubbly. If desired, arrange tomato slices atop macaroni for the last 5 minutes of baking. Let stand 10 minutes before serving. Makes 4 main-dish servings