1 can cream of mushroom soup
1 c. milk
1 c. sharp cheddar cheese, cubed
3 tbsp. chopped onion
1 c. uncooked elbow macaroni
2 tbsp. butter, melted
1/4 c. bread crumbs

Combine soup and milk; stir until smooth. Stir in cheese, onion and uncooked macaroni. Turn into buttered 1 1/2 quart casserole. Cover; store in oven overnight (or through day). Make topping by combining melted butter with crumbs; spread over top of macaroni. Bake for 1 hour, uncovered at 350 degrees.