Homemade Macaroni and Cheese

Ingredients:

• 2 cups elbow macaroni (4 oz.)
• 1/4 cup finely chopped onion (I usually use the dehydrated onion flakes)
• 1 Tablespoon butter
• 1 Tablespoon flour
• dash pepper
• 1 and 1/4 cups milk
• 2 cups shredded cheddar cheese (8 oz.)
• optional: 1 med. tomato, sliced

Cook macaroni according to package directions; drain well. Meanwhile, for cheese sauce, in a saucepan cook onion in butter until tender, but not brown. Stir in flour and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Add shredded cheese; stir until melted.

Stir macaroni into cheese sauce. Transfer to a 1-quart casserole dish. Bake, uncovered, in a 350 degree oven for 25-30 minutes or until bubbly. During the last 5 minutes of baking, arrange tomato slices on top of the macaroni if desired. Let stand 10 minutes.

Makes 8 servings. (You can skip the last part with the casserole dish is you are in a hurry, but it tastes better if you don't)

~Tressa Spigarelli