1 lb. of elbow macaroni
1 1/2 blocks of cracker barrel white Vermont cheese, sharp
butter
Salt and pepper
Milk

Boil macaroni and drain. Slice cheese in thin slices. Put one layer of macaroni, a couple pats of butter, salt and pepper and a layer of cheese. Continue layering as stated until the last layer is cheese. Preheat oven to 450 degrees. Pour in milk slowly. You want just enough so that if you push on the top with a spoon, you can barely see the milk. Bake for 45 minutes or until milk is all gone. To check, insert a spoon down the side of dish. It should not be soupy.