Boil half a pound of macaroni as above; when done, lay it on a sieve to dry for one minute, put it in a pan, with four spoonfuls of white sauce, add half a teaspoonful of salt, a quarter ditto of pepper, a little cayenne, toss the macaroni over the fire; when boiling, add two ounces each of grated Parmesan and Gruyere cheese, toss round and round until well mixed, then serve with a gill of very strong gravy around it.