2 tsp. butter
1/4 c. chopped onion
1 (10 3/4 oz.) can condensed cheese soup
1/4 c. milk
1/4 tsp. hot sauce
2 c. shredded mild Cheddar cheese
3 c. cooked elbow macaroni

Melt butter over medium heat in 3-quart saucepan. Add onion; cook, stirring often, 2 minutes or until tender. Whisk in soup, milk, hot sauce and half of cheese, stirring just until cheese melts. Stir in macaroni; pour into a lightly greased 9-inch square baking dish. Top with remaining cheese.

Bake at 375°F for 30 to 45 minutes or until golden and bubbly.