• 1½ cups elbow macaroni
• 3 tbsp. butter or margarine
• 3 tbsp. flour
• 2 cups milk
• Dash of pepper
• ½ tsp. salt
• ¼ cup minced onion (optional)
• 2 cups shredded cheddar cheese

Cook macaroni in boiling water until tender, about 7 minutes.

Melt butter, blend in flour to make a thick paste. Add milk, cook and stir until thick. Add salt, pepper, onion, cheese and stir until cheese is melted.

Mix sauce with macaroni, pour into a 1½ quart casserole and bake in a 350̊ oven for about 45 minutes.