1 (8 oz.) box elbow macaroni
3 c. grated cheese
4 eggs
1 stick butter
1 can canned milk

Cook macaroni until done; drain. Grate cheese. Break eggs in blender; add milk. Whip good; pour over macaroni. Add 1/2 cheese. Add butter. Pour into baking dish. Cover with remaining cheese. Cover with tinfoil and bake until firm and cheese is melted.