Baked Macaroni and Cheese

Provided by Pat Hays (1998)

1 package (8 ounce) of elbow macaroni
1/4 cup of butter or margarine
1/4 cup of flour
1 tsp salt
1/8 tsp pepper
2 cups of milk
2 cups (8 ounces) shredded cheddar cheese
1 tomato, thickly sliced (optional)

Preheat oven to 375 degrees.  Cook elbow macaroni until done, drain.

Melt butter in a medium saucepan, remove from heat, and stir in flour, salt, and pepper.  Gradually stir in milk, and heat until boiling.  Reduce heat and simmer for 1 minute.  Remove from heat.

Stir in 1 1/2 cups of cheese and macaroni.  Pour in 1 1/2 quart casserole.  Arrange tomatoes over the top (if desired).  Sprinkle cheddar cheese over the top.

Bake 15 minutes until cheese is golden brown.