1 c. uncooked elbow macaroni
1 1/2 c. crushed crackers (or other topping)
2 tbsp. melted butter
1 can cheddar cheese soup
1/3 c. milk
1 c. (4 oz.) shredded cheddar cheese

Cook macaroni according to package instructions. Drain and set aside. Combine crackers with butter. Set aside.

In medium sized saucepan, stir together soup, milk and cheese. Cook until cheese is melted, stirring constantly. Remove from heat. Stir in cooked macaroni. Spread evenly in greased 1 1/2 quart casserole. Sprinkle with topping. Bake for 30 minutes at 350 degrees. Makes 4 servings.