Make gashes in the beef roast and stuff in bits of salt pork and some small wedges of cheese.
Then salt and pepper the meat thoroughly, rubbing the seasonings in well.
Lightly flour the meat and brown it in the lard, then remove it from the pot and brown the onions.
Replace the meat and pour the tomato catsup and 2 cups water over the meat.
Cover and let cook slowly for 4 or 5 hours or until the meat is tender. (If you cook this in a pressure cooker, you'll need only a scant 1/4 cup water, and 35 to 40 minutes at 15 pounds' pressure ought to be ample depending, of course, on the age and tenderness of your beef.)
Meanwhile grate the remaining cheese.
The macaroni takes about 20 minutes to boil and should not be cooked until immediately before you are ready to serve it.
When it is tender, place it in a ring around the meat on a platter.
Mix 1 heaping teaspoon flour with a tiny bit of water and add to the meat gravy to thicken it.
Then ladle the gravy copiously over the meat and macaroni and sprinkle all liberally with grated Holland cheese.
Serve extra sauce in a gravy boat, along with a bit of extra cheese, for those who may desire it.
Or you may prefer to mix the whole business up in the pot before bringing it to the table.
We have always preferred the former method.
Jesse's macaroni, like his spaghetti, is something to write home about, although it's hard to believe that there's such a wide difference in the preparation of the two.