Macaroni au jus is served without cheese or other adjunct, save its own broth thickened and a seasoning of salt and pepper. Boil three ounces of macaroni for ten minutes, drain, and add to it three-quarters of a pint of good broth or stock; simmer it in this till tender, drain again, keeping it in the hot pan while you thicken whatever stock may have been drained off. If the macaroni has nearly absorbed the whole of it, as it may, add enough stock to moisten the dish nicely, thicken this, bring it to the boil, dish the macaroni, and pour the hot stock over it. A little glaze, say an ounce, dissolved in the thickened stock would be an improvement. Grated cheese may accompany.