Macaroni And Cheese (Betty Crocker) - cooking recipe

Ingredients

6 ounces elbow macaroni (about 1 1/2 cups)
3 tablespoons butter
1/4 cup onion, finely chopped
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 dash pepper
2 cups milk
2 cups American cheese or 2 cups cheddar cheese, cubed
1 medium tomatoes, sliced

Preparation

Preheat oven at 350\u00b0F.
Cook macaroni according to package directions; drain.
For cheese sauce, in a saucepan melt butter. Cook onion in butter till tender but not brown.
Stir in the flour, salt, and pepper.
Add milk all at once; cook and stir till thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Add cubed cheese; stir till melted.
Stir macaroni into cheese cause. Turn into a 1 1/2 quart casserole. Arrange tomato slices atop macaroni; sprinkle with a little salt. Bake in a 350\u00b0F oven 30 to 45 minutes or until heated through.