1 (8 oz.) pkg. elbow macaroni
2 1/2 c. (10 oz.) shredded Cheddar cheese, divided
1 1/2 c. milk
2 lg. eggs, lightly beaten
1 tsp. salt
1/8 tsp. ground white pepper
Paprika

Cook macaroni according to package directions; drain. Layer 1/3 of macaroni in a slightly greased 2 quart casserole. Sprinkle with 1/3 cheese, repeat procedure, and top with remaining macaroni. (Reserve remaining cheese).

Combine milk, eggs, salt and pepper; pour over macaroni and cheese.

Cover and bake at 350 degrees for 45 minutes. Uncover and sprinkle with remaining cheese and paprika. Cover and let stand 10 minutes before serving. Yield: 6 to 8 servings.