1/2 lb. elbow macaroni
7 1/2 tbsp. butter
1 c. fresh bread crumbs
1 1/2 c. shredded sharp cheddar (6 oz).)
1/2 tsp. salt
1/4 tsp. ground white pepper
3/4 c. milk

Cook macaroni. Drain and rinse under cold water. Melt 3 tablespoons butter. Add bread crumbs and saute until brown. Sprinkle layer of crumbs in buttered 2- quart casserole.

Layer 1/3 of macaroni in dish. Sprinkle with 1/3 of cheese and season with salt and pepper. Dot with 1 1/2 tablespoons butter, 1/3 of remaining crumbs. Repeat.

Gently pour in milk and add final layer of cheese; top with remaining bread crumbs and dot with butter. Place in lower 1/3 of oven; bake at 400 degrees for 350 degrees. Remove from oven and wait 10 minutes to serve.