Macaroni and Cheese

Ingredients

• 1 cup elbow macaroni (4 ounces)
• 1/4 cup chopped onion
• 1 tablespoon margarine or butter
• 1 tablespoon all-purpose flour
• Dash pepper
• 1 1/2 cups milk
• 2 cups shredded American cheese (8 ounces)
• 1 medium tomato, sliced (optional)

Instructions

1. Cook macaroni according to package directions (or see chart, page 278); drain well.
2. Meanwhile, for cheese sauce, in a saucepan cook onion in margarine or butter till tender but not brown. Stir in flour and pepper. Add milk all at once. Cook and stir till slightly thickened and bubbly. Add shredded cheese; stir till melted.
3. Stir macaroni into cheese sauce. Transfer to a 1-quart casserole. Bake, uncovered, in a 350° oven for 25 to 30 minutes or till bubbly. During the last 5 minutes of baking, arrange tomato slices atop macaroni, if desired. Let stand 10 minutes.
4. Microwave directions: Cook macaroni as above. For cheese sauce, in a 1 1/2-quart casserole micro-cook onion and margarine or butter on 100% power (high) for 1 to 2 minutes or till onion is tender. Stir in flour and pepper. Stir in 1 cup milk. Cook on high for 3 to 5 minutes or till slightly thickened and bubbly, stirring every minute. Stir in cheese; cook on high for 1 minute. Stir till cheese melts. Stir in cooked macaroni. Cook or high for 2 1/2 to 3 1/2 minutes or till heated through, stirring once. If desired, place tomato slices atop macaroni during the last minute of cooking. Let stand 10 minutes.
5. Vegetable Macaroni and Cheese: Prepare as above, except stir 2 cups frozen mixed vegetables, thawed, or one 16-ounce can mixed vegetables, drained, into cheese sauce with macaroni. Transfer to a 1 1/2-quart casserole.
6. Shortcut Macaroni and Cheese: Prepare as above, except immediately return the drained macaroni to the saucepan it was cooked in. Pour the cheese sauce over the macaroni; mix well. Cook over low heat for 3 to 5 minutes or till heated through, stirring frequently. Let stand for 10 minutes.