1 lb. box elbow macaroni

Cook elbow macaroni on medium flame with a teaspoon of salt in the water before adding macaroni. Cook macaroni until down (soft). Drain off water from cooked macaroni.

Add 2 tablespoons of butter into the hot elbow macaroni. While butter is melted then cut up your sharp cheese, 1 1/2 pounds if you want more than add it and cut into slices or squares. Sprinkle black pepper into mixture of melted butter and sharp cheese.

One can of Carnation cream into total mixture adding a little whole milk, 1/2 cup to mixture. Put into square pan or round pan if desired. Turn oven to 350 degrees and let macaroni bake until brown the way you desire.