7 or 8 ounces macaroni (1 package)

3 teaspoons salt

3 quarts boiling water

salt

3 tablespoons butter

1/2 lb sharp cheese, grated

About 1 3/4 cups milk

Break macaroni into 1 1/2 or 2-inch lengths. Add salt to rapidly boiling water in large saucepan; then drop macaroni in and boil from 8-20 minutes, or until macaroni, or until macaroni is just tender, stirring occasionally to prevent sticking. Drain in colander. Run hot water through macaroni to rinse well. Arrange half the macaroni in a 6-cup buttered casserole, sprinkle with salt, and dot with half the butter. Cover with half the grated cheese. Add another layer of drained macaroni and repeat with rest of ingredients. Add milk until it comes up to the top layer of macaroni. Set casserole in a shallow pan of water and bake in a moderately slow oven (325 degrees F.) about 45 minutes, or until surface is a rich golden brown. 5 servings.

My Notes: Break macaroni up? I know in Italy all pasta is macaroni or at least so I have been told but ummm this is a Modern American Family cookbook, that also talks about spaghetti in places!