This recipe was from a 1948 good housekeeping magazine and we really like it!

Susan's Macaroni and Cheese

2 cups elbow macaroni
1 small onion, minced
butter or margarine
1 tablespoon all purpose flour
3/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon ground white pepper
2 cups milk
1/2 pound Velveeta cheese, shredded
3/4 cup fresh bread crumbs

Prepare macaroni as label directs. Preheat oven to 400?F. Place onion and 2 T. butter or margarine in small saucepan. Over medium heat, cook until tender. Stir in flour, salt, mustard and pepper; cook 1 minute. Slowly stir in milk; cook, stirring until smooth. Add about 3/4 of the cheese; stir until cheese is melted. When macaroni is tender, drain; turn into greased 1-1/2 quart casserole. Pour cheese sauce over, tossing with fork to coat all macaroni. Top with rest of cheese. In a small saucepan over low heat, melt 1 T. butter or margarine; stir in bread crumbs; sprinkle over cheese. Bake, uncovered, 20 minutes. Serves 4 for a main dish, or 6 for side dish.
Sheryl from AZ

http://www.nancyskitchen.com