8 ounces elbow macaroni

1 medium onion

8 ounces cream cheese

1 1/2 cups milk (skim is fine)

1/3 cup Parmesan cheese

1 teaspoon salt

1/4 teaspoon (or more) cayenne pepper

1 large tomato, thinly sliced

2 cups grated sharp Cheddar Cheese

1/2 cup seasoned dry bread crumbs

2 tablespoons butter

Preheat oven to 350 degrees F.  Boil macaroni until al dente (a few minutes less than recommended cooking time). 

Meanwhile, in a small skillet, saute onion in a little butter until golden.  In a large pot, combine creamed cheese and milk and cook until melted and creamy.  Add sauteed onion, Parmesan cheese, salt and cayenne.  Fold in cooked, drained (but not rinsed) pasta.  Mix thoroughly and pour into buttered casserole dish.  Arrange tomato slices on top, then a layer of Cheddar cheese.  Sprinkle bread crumbs on last and dot with butter.

Bake 25 minutes, or until top is golden.  Serves 4 - 6.  Nice with a refreshing salad on the side.