1 1/2 to 2 c. lg. elbow macaroni
3/4 lb. very sharp natural Cheddar cheese, diced fine
1 (13 oz.) can evaporated milk
Seasoned salt

Cook macaroni in boiling water until barely tender; drain and turn into well- greased 1 1/2 quart casserole. Stir in cheese and milk. Sprinkle top with seasoned salt. Bake at 350 degrees about an hour or until sauce is consistency desired. Makes 4 servings.

The main secret is the liberal use of a very good quality cheese.