1 sm. onion, chopped fine
1 block Cracker Barrel sharp Cheddar cheese, sliced thin
1 can tomato soup
1 can water
1 lb. elbow macaroni
2 tbsp. butter

Cook elbows according to package. Drain. Brown onion in butter, add cheese, tomato soup and water. Cook on low until cheese is melted. Add macaroni, pour into buttered casserole dish, top with crushed cracker crumbs. Bake at 350 degrees for 30-45 minutes or until bubbly.