1 lb. macaroni
1 1/2 lbs. longhorn cheese
2 tbsp. butter
2 c. milk (approximately)
Salt and pepper to taste

Cook macaroni until tender but not mushy. Drain, rinse with hot water and shake colander to remove starchy residue. Drain well. Butter a 3 quart casserole and put a layer of macaroni on the bottom just to cover the dish. Cut cheese into thin slices and completely cover the macaroni, salt and pepper lightly. Continue this step until you have used all macaroni. Dot the butter around throughout the top layer of macaroni. Top with a layer of cheese covering all macaroni. Add milk to about 3/4 inch below the top layer. Bake at 350 degrees for 45 minutes. Remove from oven and let stand a bit before serving.

NOTE: (Different brands of macaroni take more or less milk so this may not turn out exactly the way you want it the first time. Try to use the same brand and adjust recipe as needed.) Leftover ham may be chopped and added with the macaroni. Frozen peas also good in it. I lightly salt and pepper each layer of macaroni.