1 lb. box of Mueller's elbow macaroni
1 lb. extra sharp cheddar cheese, grated
1/2 lb. butter
about 1 quart of milk
salt

Preheat oven to 350 F degrees.

Cook macaroni according to directions. Drain.

Grease a 2 quart baking dish generously with butter. Spoon in a layer of cooked elbows. Place 1/2 pats of butter evenly spaced over the top of this layer. Salt the top of the layer, and then top with a layer of cheese.

Starting with more macaroni, repeat layers several times, ending with a generous amount of cheese. Gently pour in milk just till it becomes barely visible below the final layer.

Bake till golden brown on top, about one hour.

You might want to place the dish on a cookie sheet to catch any overflow as it bakes.

Submitted by: Maureen Zukoski