1/2 c. ground or finely chopped cooked ham
1/4 c. onion, chopped
1 can cream of mushroom soup
1 c. Sharp Cheddar cheese, shredded
2 tbsp. buttered bread crumbs
2 tbsp. butter
1/2 c. milk
2 c. cooked elbows

In a saucepan, lightly brown ham and onion in butter. Stir in soup, milk and 3/4 cup cheese. Heat until cheese melts. Blend sauce with macaroni. Pour into a buttered 1 1/2 quart casserole. Sprinkle the remaining cheese and crumbs on top.