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Baked Macaroni or Spaghetti with Cheese

2 cups macaroni or spaghetti 2 tablespoons butter broken into short lengths

11/½ cups milk

14 pound grated cheese

Salt and pepper

Boil and drain the macaroni or spaghetti. Arrange a layer in the bottom of a pudding-dish. Over it sprinkle some of the cheese and scatter over this bits of butter or other fat. Add a sprinkling of salt and pepper. Fill the dish in this order, having macaroni on top, well oiled with butter, but without cheese. Add milk enough to just cover well and bake until a golden brown hue, one-half hour usually being sufficient. Serve in the dish in which it was baked.