1 can cream of onion soup
1/2 c. water
2 c. shredded Cheddar cheese
3 c. cooked elbow macaroni
2 tbsp. buttered bread crumbs
2 tbsp. minced onion
1 tbsp. chopped pimento

Combine soup, water, 1 1/2 cups cheese and macaroni in a 1 1/2 quart casserole dish. Stir in pimento and onion. Bake at 350 degrees for 30 minutes or until hot. Top with remaining cheese and bread crumbs and bake 5 more minutes or until cheese melts.