found in Life Magazine; original recipe by Earle “Bud” Page’s mother
2 cups uncooked elbow macaroni
2 tbsps. butter
1 med. sweet onion, diced
3 or 4 large unpeeled tomatoes, cut into 1/4-inch pcs. (I use canned whole tomatoes, the juice too, instead)
Salt and pepper
1 cup grated sharp cheddar cheese
1/4 cup grated Parmesan cheese (optional)
1. Cook macaroni. Drain, but don’t rinse.
2. Melt butter in a large skillet over medium heat. Saute onion for 2-3 mins. Add tomatoes. Cook until onion turns golden brown. Add salt and pepper to taste.
3. Add macaroni and cheddar cheese to skillet. Toss mixture together over medium-low heat until cheese has melted.
4. Sprinkle Parmesan, if desired. (I usually don’t have the desire)