Ingredients:
2 cups elbow macaroni
1/4 cup butter
1/4 cup flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups American cheese, shredded
2 cups milk
1 large tomatoes, sliced
Directions:
Preheat oven to 375 degrees.
Cook macaroni and drain.
Melt butter in pan.
Remove from heat and stir in salt, pepper and flour until smooth, making a light roux.
Gradually stir in milk.
Return to heat and bring to a boil, stirring constantly.
Reduce heat and stir in 1 1/2 cups cheese.
Add macaroni.
Pour into 1 1/2 quart casserole.
Arrange tomato slices on top, and sprinkle with remaining cheese.
Bake for 15-20 minutes, until hot and bubbly.
Servings: 4-6
Time preparation: 15 min.
Time total: 30 min.