1 LB elbow macaroni (large or small)
6 eggs
½ C milk
2 TBS butter or margarine (melted)
1 LB sharp cheddar cheese (grated)
Salt & pepper to taste
Temperature: 350
Boil the pasta in salted water. Remove from heat and run cold water into the pot to stop further cooking. Drain in a colander. Beat eggs and milk together until well blended. Add ½ TSP salt to start. Taste the mixture – should taste slightly salty or dish will be too bland. Put milk and egg mix back into the macaroni pot. Add the cooked macaroni and mix until well coated. Add butter. Layer in a baking pan alternately with cheese. End with a layer of cheese on top. Add milk if the liquid level is not at least 1/3 of pan depth. Bake until “set” but not too dry, approximately 30 – 40 minutes.