Categories: Pasta 
      Yield: 4 servings 
  
    1/2 lb Elbow macaroni 
      1 qt Water 
 
-----------------------------CHIPPED BEEF GRAVY----------------------------- 
      4 oz Chipped beef 
    1/4 c  Butter 
    1/4 c  Flour 
      3 c  Milk 
           Salt 
           Pepper 
  
  This utterly American recipe appeared in the 1930 edition of "The 
  Boston Cooking School Cookbook," and cheese-flavored versions 
  survived in "The Fannie Farmer Cookbook" as late as 1979 
   
  In saucepan, boil macaroni in water until cooked. Drain well. Toss 
  with Chipped Beef Gravy. Ladle into baking pan and bake at 325'F. 10 
  minutes. 
   
  Each serving contains about: 485 calories; 1,020 milligrams sodium; 65 
  milligrams cholesterol; 19 grams fat; 57 grams carbohydrates; 20 grams 
  protein; 0.19 gram fiber. 
   
  CHIPPED BEEF GRAVY: 
   
  In bowl, soak chipped beef in hot water until softened, then drain. 
   
  Melt butter in saucepan, add flour and stir until blended. Whisk in 
  milk and stir over medium heat until thickened, about 2 minutes. Add 
  chipped beef and season to taste with salt and pepper.