A comforting and cheesy baked macaroni dish with a crispy breadcrumb topping.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before baking for even cooking.
Cook the macaroni in boiling salted water until al dente, then drain.
Stir the pasta occasionally to prevent sticking.
Sauté the chopped onion in a saucepan with a bit of oil until softened.
Cook over medium heat to avoid burning the onion.
Stir in the tomato soup and shredded mozzarella cheese until the cheese is melted and the mixture is smooth.
Keep stirring to prevent the cheese from sticking to the pan.
Combine the cooked macaroni with the cheese sauce in a greased baking dish.
Mix thoroughly to ensure the pasta is evenly coated.
Melt the butter in a microwave-safe bowl and mix in the breadcrumbs.
Microwave in short intervals to avoid overheating the butter.
Sprinkle the breadcrumb mixture evenly over the pasta.
Spread the topping evenly for a consistent crust.
Bake the dish in the preheated oven for 30 minutes, or until the top is golden and crispy.
Check occasionally to avoid over-browning the topping.
Serve warm and enjoy your cheesy baked macaroni delight.
Garnish with fresh parsley for a pop of color.
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