1 pkg (8oz) elbow macaroni
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups milk
2 cups (8 oz) cheddar cheese, grated
1 large tomato, thickly sliced
1. Preheat oven to 375F. Cook macaroni as package label directs; drain.
2. Meanwhile, melt butter in medium saucepan. Remoe from heat. Stir in flour, salt, and pepper until smooth. Gradually stir in milk. Bring to boiling, stirring. Reduce heat and simmer mixture 1 minute. Remove from heat.
3. Stir in 1 + 1/2 cups cheese and the macaroni. Pour into a 1+ 1/2 quart, shallow casserole. Arrange tomato slices over top. Sprinkle remaining cheese over top.
4. Bake 15 minutes, or until cheese is golden brown.
Makes 4 to 6 servings.
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