Macaroni And Cheese (Betty Crocker)

• 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

1. Preheat oven at 350u0b0F.
2. Cook macaroni according to package directions; drain.
3. For cheese sauce, in a saucepan melt butter. Cook onion in butter till tender but not brown.
4. Stir in the flour, salt, and pepper.
5. Add milk all at once; cook and stir till thickened and bubbly.
6. Cook and stir 1 to 2 minutes more.
7. Add cubed cheese; stir till melted.
8. 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 350u0b0F oven 30 to 45 minutes or until heated through.

elbow macaroni, butter, onion, flour, salt, pepper, milk, american cheese, tomatoes

Taken from www.food.com/recipe/macaroni-and-cheese-betty-crocker-271038 (may not work)