8 ounces macaroni
2 tablespoons butter
2 1/2 tablespoons chopped onion 16 ounces cubed processed cheese food
3/4 cup milk salt to taste
ground black pepper to taste.
In a large pot with boiling salted water cook the elbow macaroni until al dente. Drain.
In a 2 quart microwave safe covered casserole dish, saute the onions and butter or margarine on high for 3 to 4 minutes.
Add the cooked and drained pasta, milk, and cubed cheese and stir. Cook for 11 to 12 minutes on high stirring at 4, 8, and 11 minutes. The mixture will still be runny at this stage. Add salt and pepper to taste.
Let stand for 5-8 minutes before serving. The sauce will thicken upon standing.