1 lb. ground beef
1 lb. elbow macaroni
1 can tomato soup
1/2 lb. Velveeta cheese
1/4 c. onion, optional
Salt & pepper
Dry bread crumbs

Form the ground beef into small meatballs, about the size of walnuts. Brown the meatballs and onions; drain off fat. Cook macaroni according to package directions. Mix macaroni, tomato soup and meatballs. Cut Velveeta into small chunks and add to mixture, reserving some for topping. Salt and pepper to taste. Put mixture into greased casserole dish, topping with Velveeta and bread crumbs. Bake at 350 degrees for 1 hour.