1/4 c. chopped onion
1 can cream of mushroom soup
1/2 c. milk (more if needed)
1 1/2 c. shredded Velveeta cheese
3 c. cooked elbow macaroni
1 tbsp. butter

Cook onion in butter until tender. Blend in soup and milk. Add macaroni, cheese and heat until cheese melts. Stir occasionally. Makes about 4 cups.