No eggs required, costs about 12 cents for 12 dishes.

1/2 pound macaroni.

4 ounces cheese - a heaping cup minced.

2 ounces butter - size of an egg.

2 cups milk.

Cheese that is good enough for use is generally too soft to grate, but muse be chopped fine.

Break the macaroni and throw it into boiling water, cook 20 minutes.

Warm the butter and cheese in another saucepan and rub them together with a spoon, add milk a little at a time as the cheese becomes hot, and a pinch of cayenne. The mixture must not reach the boiling point. Cheese and butter will combine when warm and the milk gradually diluting them makes a thick, creamy sauce, but they separate if boiled. Drain macaroni and pour the creamed cheese over it. Serve it in flat dishes heaped as much as possible.