1 c. elbow macaroni, cooked & drained
1 1/2 c. grated longhorn cheddar cheese
Butter
3 eggs
Evaporated milk
Salt & pepper
1 1/2 - 2 qt. casserole

Put 1/2 macaroni in casserole and sprinkle 1/2 cheese and salt and pepper. Add rest of macaroni and repeat. In a large shaker, mix 3 eggs and fill to 3/4 full with evaporated milk, add water to make more liquid. Mix well, pour over macaroni. Dip spoon through macaroni to be sure liquid goes to bottom. Dot top with butter. Liquid should cover macaroni. Bake at 350 to 400 degrees for 20 to 30 minutes and check liquid. Do not cook dry.