2 lg. eggs, beaten
2 tbsp. salt
2 c. (12 oz.) uncooked elbow or short macaroni
1/4 c. butter, softened
2 - 2 1/3 c. evaporated milk (16-20 fl. oz.)
1 1/2 lbs. extra sharp cheddar cheese, grated
Paprika

Bring plenty of water to a boil in a large saucepan over high heat while you beat the eggs. Add the salt, then add your macaroni slowly so that the water never stops boiling. Boil for 12 minutes, stirring constantly. Do not over cook, and do not stop stirring, as it helps to keep the water from boiling over.

Meanwhile, preheat oven to 350 degrees. After 12 minutes remove your macaroni from the heat and drain. Pour a little cold water over the drained macaroni in the pot, swish it around and quickly pour it off. Quickly stir in the butter.

Pour the beaten eggs into the evaporated milk. (I use 1 large and 1 small can.) Put a layer of macaroni into a buttered 2 quart casserole, then a layer of grated cheese, a layer of macaroni, another of cheese until you use them up, ending with a layer of cheese on top. Pour the milk and egg mixture over all, forking it through evenly, and top with a healthy sprinkling of paprika. Bake, uncovered, in the oven for 45 minutes or until brown and bubilicious.