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Macaroni with Cheese

Put plenty of water in a large saucepan together with a lump of salt, and place it over the fire; when the water boils quickly throw in the macaroni, first breaking it into moderate lengths. Stir frequently until tender then pour in a jugful of cold water, and drain the water off. Put about one-fourth pound of butter in a stewpan, and place it over the fire until lightly browned; turn the macaroni onto a hot dish, pour over the butter, strew plenty of grated Parmesan cheese over it, and serve.