4.5 Tbs butter
4 Tbs flour
4 cups (or a little more) half & half
salt & pepper (1 teas salt)
dry mustard (up to 1 teas)
1 medium onion, chopped
1 lb sharp sharp cheddar cheese,
1 lb pasta
1 tomato, sliced
dry, unflavored bread crumbs

Preheat oven to 325-350 degrees; grease pan

Process butter and flour as a roux for 1 minute. Add h&h, s&p. Bring mixture to a full boil, stirring constantly. This process is a challenge with an electric stove.

Remove the pot from the heat; add chopped onion and cheese. Mix this combination until the cheese is melted. If necessary, put the pot back on the heat for a bit to enhance the melting process.

Combine with pasta, cooked according to package directions, to the al dente stage. Mix the pasta and the cheese sauce together.

Top the dish off with tomato slices and bread crumbs.

Bake at 325-350 degrees for 40 minutes, depending on the oven and baking dish. Enamel and glass take a lower temperature.

Notes

This recipe can be doubled, halved, or three quartered. The 1 lb cheese/pasta, and 4+ cups of H&H 4.5 T butter and 4 T flour ration are easily converted.

A large loaf pan is good for 3/4 recipe; a flat 9 x 13 is good for 1 lb; and, a conventional loaf pan would suit a 1/2 lb batch. Flat pans probably cook faster.

Pasta can be elbows, fusilli, penne, penne rigate, or similar size. Be sure to avoid over boiling and rinse and drain thoroughly. Ensure that the pieces are not stuck together before you add the sauce.