1 box elbow macaroni
1 med. size box Velveeta
1 head broccoli
1 lg. tomato
1 can cream of onion soup
1 c. real mayonnaise
1/2 c. milk
Bread crumbs
2 tbsp. butter
1/2 c. Parmesan cheese

Cook and drain macaroni. Saute broccoli until tender. Set aside. Saute tomato 2 minutes and set aside. Chunk cheese in small squares. Blend milk, mayonnaise, and soup in medium bowl until smooth.

In casserole add macaroni, cheese chunks. Pour mixture of soup evenly. Add broccoli, tomatoes evenly. Saute bread crumbs with Parmesan cheese and top. Bake 350 degrees for 35 minutes.