9 oz. elbow macaroni
1 can tomato soup
1/2 can evaporated milk
1/2 lb. cheese, diced (Velveeta is good)
2 onions
butter
Salt and pepper

Cook macaroni. Mix soup, milk, half of cheese, 1 diced onion.

Rinse macaroni in cold water. Add above mixture to macaroni. Stir well. Put in buttered casserole

Cut second onion into slices. Place on top of mixture. Add remaining cheese and dot with butter. Bake in moderate oven for 20 minutes.