8 oz. elbow macaroni
1 stick butter
3 c. milk
3 eggs, beaten
1/2 tsp. salt
1/4 tsp. white pepper
3/4 lb. sharp Cheddar cheese, grated
1/4 c. fresh parsley, chopped

Preheat oven to 375 degrees. Boil pasta in water with 2 tablespoons oil until done. Drain and set aside. Place 1/3 of the cheese in a baking dish, top with 1/2 macaroni. Place 1/3 of remaining cheese on top of macaroni and cover cheese with rest of macaroni. In saucepan, melt butter and add milk, salt, pepper and parsley. Heat over medium heat for 5 minutes. Remove from heat, add eggs and blend well. Pour over macaroni. Stir together to mix well. Bake for 20 minutes. Add remaining cheese and continue to bake for 15 minutes.