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1 pkg. (8 oz.) elbow macaroni
1/4 c. butter or margarine
1/4 c. all-purpose flour
1 tsp. salt
1 large tomato, thickly sliced
1/8 tsp. pepper
2 c. milk
2 c. (8 oz.) Cheddar cheese,

Preheat oven to 375 degrees. Cook macaroni as package label
directs; drain.
Meanwhile, melt butter in medium saucepan. Remove from
heat. Stir in flour, salt and pepper until smooth. Gradually
stir in milk. Bring to boiling, stirring. Reduce heat and
simmer mixture 1 minute. Remove from heat. Stir in 1 1/2 cups
cheese and the macaroni. Pour into a 1 1/2 quart shallow
casserole. Arrange tomato slices on top. Sprinkle remaining
cheese over top. Bake 15 minutes or until cheese is golden
brown. Makes 4 to 6 servings.

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