"extraordinary" Macaroni and Cheese

Easy and versitile mac and cheese recipe. I adapted this from a recipe I found on the back of a box of elbows. I especially like that you don't cook the pasta in advance.

• Ready In: 30 mins
• Serves: 4
• Yields: 4 cups

Ingredients

• 1⁄2 lb small shell pasta (elbows,pipette,etc)
• 1⁄4 cup butter
• 1  cup onion (1 small, chopped) (optional)
• 1⁄8 cup all-purpose flour
• 1  teaspoon salt (I use seasoned salt)
• 3  cups milk (I use skim)
• 1 1⁄2 cups cheddar cheese, shredded
• 1 (14 ounce) can tomatoes (diced or stewed, undrained)
• 1⁄2 cup cheddar cheese, shredded for top (optional)

Directions

1. Melt butter in 4-qt saucepan over med heat. Add onions and saute until transparent. Stir in flour and salt. Cook 1 minute stirring constantly.
2. Add milk, stir to blend. Add tomatoes, juice and all. Bring to a low, steady simmer. Add uncooked pasta. Cover and continue to simmer gently for about 8 to 10 minutes, stirring occasionally. (Mixture will thicken as it is cooking.).
3. Remove from heat. Add cheese. Stir gently until cheese is melted. Let sit 5 minutes fefore serving.
4. Note: For a cheesier version put in a casserole dish and top with an additional 1/2 cup of cheddar cheese and broil until cheese is melted and just starting to brown.
5. For an Italian twist try substituting the Cheddar cheese with 1 Cup fontina cheese and 1/2 Cup of freshly grated parmesan cheese.