Josh’s Homemade Macaroni and Cheese

1 cup elbow macaroni (4 oz.)
¼ cup chopped onion
1 T. butter
1 T. flour
Dash of pepper
1 ¼ cups milk
2 cups Velveeta, cut into cubes or your choice of shredded cheese

Cook macaroni according to package directions and drain well. Cook onion in butter till tender. Turn off heat and stir in flour and pepper. Add milk all at once. Heat over low-medium heat stirring frequently until thickened and bubbly. Add cheese and stir until melted. Stir macaroni into cheese sauce. Transfer to one quart casserole dish or 9-inch square pan. Bake uncovered at 350 degrees for 25-30 minutes or until bubbly. Let stand 10 minutes before serving.