16 oz. elbow macaroni
4 eggs
16 oz. can evaporated milk
8 oz. mild cheddar, grated
8 oz. sharp cheddar, grated
Onion powder
Garlic powder
Salt & pepper

Cook macaroni until done, but not too soft. Drain. In 2 quart measure, beat eggs slightly. Add evaporated milk. Add spices to taste. Fill up to 2 quart mark with water. Grease 13 x 9 inch glass casserole. Layer macaroni, liquid, cheese and repeat.

Bake at 350°F until set. Allow pie to cool until firm before serving.

Makes 8 large servings. Recipe can be cut in half to serve.