Imperial Macaroni Casserole - cooking recipe

Ingredients

2 cups elbow macaroni, cooked and drained
1/2 cup margarine
2 tablespoons finely chopped onions
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika
2 cups milk
1 1/2 cups shredded cheddar cheese
1 (19 ounce) can tomatoes, drained
1 fresh tomato (optional)
1/4 cup grated parmesan cheese

Preparation

Melt the margarine in a large sauce pan. Saute the onion until transparent.
Blend in the flour and seasonings.
Stir in the milk gradually; cook until thickened.
Add the cheddar cheese; stir until melted.
Add the macaroni and the canned tomatoes, mixing well.
Pour into a greased 2-qt baking dish. Slice the fresh tomato and arrange on top. Sprinkle the Parmesan cheese over the surface.
Bake in a moderate oven (375*F) for 30 to 35 minutes.