Cook elbow macaroni according to package directions to al dente. Drain.
While macaroni is cooking, crumble corned beef. Combine cheese, onion, soup and milk; add corned beef.
Lightly toss cooked macaroni with meat & cheese mixture and pour into a buttered 2 quart casserole dish. (I often do all the mixing right into the casserole dish to make one less dish to clean)
Top with buttered breadcrumbs if desired.
Bake for 1 hour at 375 until top is golden brown and cheese is bubbly.
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