Break the macaroni into inch lengths; stew twenty minutes, or till tender. Have the following sauce ready: Cut half a pound of beef into strips, and stew half an hour in cold water. Then add a minced onion and one pint tomatoes, peeled and sliced. Boil an hour and strain through a cullender after taking out the meat. The sauce should be well boiled down by this time. One pint is sufficient for a large dish of macaroni. Return the liquid to the saucepan; add a large piece of butter, pepper and salt, and stew till ready to dish the macaroni. Drain this well; sprinkle lightly with salt and heap it in a dish. Pour the tomato sauce over it. Cover and let it stand in a warm place ten minutes before sending to table. Send grated cheese around with it.