• 1 cup(s) raw elbow macaroni
• 1 piece small onion, chopped
• 1 can (28-oz/796-ml) diced tomatoes
• 1 cup(s) (250 ml) cubed sharp cheddar cheese
• 1 cup(s) (250 ml) water
• 1 teaspoons (5 ml) salt
• 1/4 teaspoons black pepper
• 1/4 teaspoons . (1 ml) black pepper
• 1 tablespoon 15 ml) butter
• 1 cup(s) (250 ml) bread crumbs

Preheat oven to 350 degrees F (180 degrees C). Grease an 8-cup (2-L) ovenproof casserole with a lid.
In the prepared casserole, combine macaroni, onion, tomatoes, cheese, water, salt and pepper and stir to combine well. Place the lid on the casserole and bake for 1 hour, opening the oven and giving the mixture a stir about halfway through the baking time.
Meanwhile, melt butter in a small skillet over medium heat. Add bread crumbs and cook, stirring, for 8 to 10 minutes or until the crumbs are lightly toasted.
After the casserole has baked for 1 hour, remove the lid and sprinkle the buttered crumbs over top. Return to the oven, place under the broiler element and broil for 3 to 5 minutes, until browned.