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1 1/2 cups uncooked elbow macaroni (5 ounces)
2 tablespoons butter or margarine
1 small onion, chopped (1/4 cup)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 3/4 cups milk
6 ounces process American cheese loaf, cut into 1/2-inch cubes
1. Heat oven to 375°. Cook and drain macaroni as directed on package.
2. While macaroni is cooking, melt butter in 2-quart saucepan over medium heat. Cook onion, salt and pepper in butter, stirring occasionally, until onion is crisp-tender. Mix flour and milk until smooth; stir into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted. Stir in macaroni.
3. Spoon macaroni mixture into ungreased 1 1/2-quart casserole. Bake uncovered about 30 minutes or until bubbly and light brown.
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