1 (8 oz.) elbow macaroni
1/2 lb. cubed or shredded Monterey Jack cheese
1 (8 oz.) sour cream
4 tbsp. butter
1/2 tsp. salt

Cook elbow macaroni according to package directions. Drain and put in a 2-quart casserole. Add cheese, sour cream, butter and salt. Mix well. Bake in 350 degree oven approximately 30 minutes.