1 1/2 c. shredded cheddar cheese
1/2 c. mayonnaise
1 c. milk
1 can cream of onion soup
2 tbsp. butter
3 c. diced broccoli, cooked to crisp tender
2 med. tomatoes, chopped
1/2 lb. cooked elbow macaroni
1/2 c. seasoned bread crumbs
1/4 c. Parmesan cheese

Combine cheese, mayo, milk and soup. Mix well. Add to macaroni. Blend thoroughly and add tomatoes and broccoli. Mix gently. Pour into greased 2 1/2 quart baking dish. Melt 2 tablespoons butter over low heat and stir in crumbs and Parmesan cheese. Sprinkle over top of dish. Bake at 350 degrees for 35 to 45 minutes. Serves 6.

Sometimes I add a few chili peppers or jalapenos to spice it up.