3 tbsp. butter
1 (8 oz.) pkg. uncooked elbow macaroni
2 tsp. salt
1/4 tsp. black pepper
1/2 lb. coarsely shredded Cheddar cheese
1 qt. milk

Melt butter; stir in macaroni and coat well. Add salt, pepper, and cheese. Mix well and spread evenly in 13 x 9 inch pan. Slowly pour milk over macaroni. With back of spoon, press down macaroni. Bake, uncovered, at 325 degrees for one hour.