Ingredients

• 1-1/4  cups dried elbow macaroni
• 1/3  cup chopped onion
• 4  teaspoons butter or margarine
• 4  teaspoons all-purpose flour
• 1/8  teaspoon pepper
• 1-1/2  cups milk
• 1-3/4  cups shredded Emmentaler cheese or Swiss cheese (7 ounces)
• 2  tablespoons butter or margarine
• 1/3  cup fine dry bread crumbs
• 1/4  cup grated Parmesan cheese
•   Fresh thyme sprigs (optional)

Directions

1. Cook macaroni in unsalted water according to package directions until tender, but still firm. Drain well.

2. In a medium saucepan, cook the onion in the 4 teaspoons butter or margarine until tender, but not brown. Stir in the flour and the pepper. Add the milk all at once. Cook and stir until the mixture is slightly thickened and bubbly. Remove from heat. Add the Emmentaler cheese, stirring until melted (the mixture may appear slightly curdled). Stir in the cooked macaroni. Transfer the mixture to a 1-1/2-quart casserole.

3. In a small saucepan, melt the 2 tablespoons butter or margarine. Stir in the bread crumbs and Parmesan cheese. Sprinkle atop macaroni mixture.

4. Bake in a 350 degree F oven for about 20 minutes or until heated through. Let stand for about 5 minutes before serving. If you like, garnish the casserole with fresh thyme. Makes 3 to 4 main-dish servings.