1 (16 ounce) package macaroni
3 cups water
1 small onion, quartered
1 clove garlic, quartered
1 (10.75 ounce) can condensed Cheddar cheese soup
1/2 cup milk
5 tablespoons Parmesan cheese, divided
2 tablespoons dried dried bread crumbs
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup grated Parmesan cheese
Preheat oven to 375 degrees F (190 degrees C). In a medium saucepan bring water to a boil. Add macaroni pasta; cook until done, about 5 minutes; drain.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes; drain, reserving pasta. Add reserved pasta and liquid to saucepan. Bring down to a low simmer. Reduce heat to medium-low. Stir in soup in heat and milk. Simmer 1 to 2 minutes; stir in cheese, Parmesan cheese, and dried bread crumbs.
Rate same-size serving 1/2 hot and 4/10 dry, for flavor and texture; 2/10 dry; 1/8 teaspoon salt; 1/8 teaspoon ground black pepper.