1 (8 oz.) pkg. elbow macaroni
1 can cream of celery soup
1/4 c. milk
1 sm. onion, minced fine
1 c. diced cooked ham
1 c. (1/4 lb.) grated sharp Cheddar cheese

1. Stir macaroni into large amount boiling salted water and cook per package direction. Drain well and rinse in cold water.

2. Stir in soup, milk, onion, ham and half the cheese. Pour into buttered 6 cup baking dish. Top with remaining cheese and more ham cut into thin slices if desired.

3. Bake in moderate oven (375 degrees) for 30 minutes.