4 c. (approximately) water, lightly salted
3/4 box (8 oz. size) elbow macaroni*
2 to 2 1/2 lb. cheese (medium sharp, Cheddar)*
4 eggs*
1/2 c. (approximately) milk*
1 tsp. salt or to taste
1/2 tsp. pepper
2 tbsp. butter
1 tsp. cooking oil
Pam spray

Pour macaroni into boiling water with cooking oil until tender, stirring to prevent sticking. Mix next: Break eggs into a 12-ounce glass; beat well. Add milk to fill remainder of glass. Add salt and pepper; mix well. Cut cheese into small cubes, saving enough to cut into slices to cover top of casserole.

Drain macaroni; pour into mixing bowl. Add butter, cheese cubes and mix. Add milk mixture and stir. Pour into Pam-sprayed or lightly greased 9 x 13 or 3-quart dish. Slice cheese to cover top.

Bake 15 to 20 minutes in 475°F oven until edges bubble and top melts.

Serves 8 to 10.

*Ingredients may be more or less depending on number to serve.