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Macaroni, Baked, with Cheese

Do not wash the macaroni. Break it into inch lengths and throw it into salted boiling water. Stir frequently to prevent it from settling to the bottom, and boil rapidly with the pan uncovered; forty-five minutes is none too long to allow for its cooking. Turn it when done into a colander and drain well. Arrange a layer of macaroni in the bottom of a pudding dish, upon it strew some rich cheese (Parmesan is generally used) and scatter over this some bits of butter. Add a sprinkling of salt and pepper, then another layer of macaroni and cheese; fill the dish in this order, having macaroni at the top, buttered well but without cheese. Add a few spoons of milk and bake until of a golden-brown hue, one-half hour being usually sufficient. Serve in the dish in which it was baked.