Had this for dinner last night.  Quite tasty, even in its present format, however, I would suggest upping the cheese in the sauce by 1/4-1/2 c cheese.  It could definitely have been cheesier.  I also doubt I actually used the stated amount of salt and pepper, as I sort of eyeballed fresh ground for our tastes.  (Less salt, probably a little more pepper.)  Also seemed it would go well with some garlic added somewhere in the process, which we will probably do next time.

1 pkg (8 oz) macaroni

1/4 c butter

1/4 c flour

1 tsp salt

1/8 tsp pepper

2 c milk

2 c (8 oz) grated Cheddar Cheese

1 large tomato, thickly sliced

Preheat oven to 375.  Cook macaroni as package directs, drain.

While that is cooking, melt butter in medium saucepan.  Stir in flour, salt, and pepper, until smooth.  (Make a roux, essentially.)  Gradually stir in milk.  (Very gradually, especially at the beginning.  Once it starts to become liquid again, you can go a bit faster.)  Bring to boiling, stirring constantly, and then simmer 1 minute.  Remove from heat.

Stir in 1 1/2 c cheese and the macaroni.  Pour into a 1 1/2 quart, shallow casserole (works quite well in a not shallow one, too).  Arrange tomato slices over the top.  Sprinkle remaining cheese over the top.

Bake 15 minutes or until the cheese is golden brown (or until cheese is beautiful and melty and the sauce is boiling around the noodles.)

(4-6 servings)