1 (1 lb.) box elbow macaroni (I use Mueller's)
1 lb. extra sharp cheddar cheese, grated
1 cup (2 sticks) butter
about 1 quart of milk
salt

Preheat oven to 350°F.

Cook macaroni according to directions. Drain.

Grease a 2 quart baking dish generously with butter. Spoon in a layer of cooked elbows. Place 1/2 pats of butter evenly spaced over the top of this layer. Salt the top of the layer, and then top with a layer of cheese.

Starting with more macaroni, repeat layers several times, ending with a generous amount of cheese. Gently pour in milk just till it becomes barely visible below the final layer.

Bake at 350°F till golden brown on top, about one hour.

You might want to place the dish on a cookie sheet to catch any overflow as it bakes.

Submitted by: Maureen Zukoski