1 lb. macaroni
1 can tomatoes
1 lg. onion, cut up
1 c. broth (or water)
1 lb. cheese
Pepper and salt to taste

Boil macaroni until tender. Stew onions, tomatoes, and broth. Add 1/2 of the cheese, which has been grated and let melt. Pour over macaroni in casserole, adding salt and pepper to taste. Slice remaining half of the cheese and place over the top. Bake slowly until cheese is brown and bubbly. Serves 4 to 6.