25 SERVINGS:

2 c. chopped onions
1/3 c. butter
6 cans cream of celery soup
1 1/2 c. water
3 qts. (about 3 lbs.) shredded sharp Cheddar cheese
5 qts. (2 1/2 lbs. raw) cooked elbow macaroni
3/4 c. buttered bread crumbs

50 SERVINGS:

2 lbs. (1 qt.) chopped onions
2/3 c. butter
12 cans cream of celery soup
3 c. water
8 qts. (about 6 lbs.) shredded sharp Cheddar cheese
10 qts. (5 lbs. raw) cooked elbow macaroni
1 1/2 c. buttered bread crumbs

100 SERVINGS:

4 lbs. (2 qts.) chopped onions
1 1/3 c. butter
24 cans cream of celery soup
1 1/2 qts. water
20 qts. (about 12 lbs.) shredded sharp Cheddar cheese
20 qts. (10 lbs. raw) cooked elbow macaroni
3 c. buttered bread crumbs

Yield: 25 servings = 6 quarts + 3 cups; 50 servings = 3 gallons + 1 1/2 quarts; 100 servings = 6 gallons + 3 quarts.

For 25 servings:

1. In large kettle - cook onion in butter until tender.

2. Stir in soup, water, and 2 quarts cheese; heat until cheese melts. Stir occasionally.

3. Add cooked macaroni - pour into 2 shallow roasting pans (18 x 12 x 2 inches each).

4. Bake at 350 degrees for 30 minutes or until hot. Stir.

5. Top with remaining cheese and crumbs - bake 5 minutes more or until cheese melts.

For 50 - Prepare two 25 servings using 4 pans.

For 100 - Prepare four 25 servings using 8 pans.