1 medium onion, diced
2 tablespoons butter
1 1/2 cups process cheese (Velveeta), cut in small cubes or shredded.
1/2 cup mayonnaise
1 cup milk
1 can condensed cream of celery soup, undiluted
1/2 pound elbow macaroni, cooked and drained
1/2 cup seaoned bread crumbs
1/4 cup parmesan cheese, grated
1. Saute diced onion in the butter until soft.
2. Combine mayonnaise, milk, soup and sauteed onions and blend with a whisk. Stir in cubed or shredded cheese. Add cooked macaroni.
3. Turn into 2 1/2 greased quart baking dish. Melt 2 tablespoons butter and stir in bread crumbs and Parmesan. Sprinkle over casserole.
4. Bake 35 to 45 minutes or until hot throughout.
NOTE: Have added chopped broccoli to this and topped with sliced tomatoes (but the kids like it best without either.)