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1/2 lb. elbow macaroni
1/3 c. butter
salt to taste
1/2 lb. EXTRA sharp cheese (plus a little extra for top)
whole milk

Cook elbow macaroni according to package, being sure to add some
salt to the water; drain. Place macaroni in large baking dish
sprayed lightly with Pam. Add butter and stir until melted. Salt
to taste. Stir cheese into the macaroni. Pour milk over the
macaroni mixture so the macaroni is swimming in milk but not
drowning. Top with extra cheese depending on how cheesy you like
it. Bake at 400 for 45-60 minutes. Top must be brown and macaroni
must be firm.

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