Boil the macaroni by its length in water until soft. Do not let it cook too much, but just enough to be soft, and lift out of the water without breaking. This will require about a half hour of rapid boiling. When done, take out of the water in which it was boiled and season well with salt and black pepper. Put a tablespoonful of butter, blended well with flour, into a pint of milk. Let it boil two minutes. Place a layer of the Spaghetti or Macaroni in the pan in which it is to be baked, seasoning again to taste, and mix in a layer of the grated cheese; sprinkle with pepper and salt; then put in alternately a layer of the Macaroni and a layer of cheese, and so on until three-fourths of the cheese is used. Do not break the Macaroni or Spaghetti. Pour over this the boiling milk. Take the remaining quarter pound of cheese and sprinkle thickly on top, dot here and there with bits of butter, and put in a quick oven and let it bake to a nice brown. Serve in the dish in which it was baked. In cooking Macaroni or Spaghetti, cream or milk may be used always instead of water, using a pint of either in the above proportions. If you have not the milk, a pint of the water in which the Macaroni was boiled will answer equally well. This is the nicest way of preparing Macaroni.