1 (8 oz.) box elbow macaroni
11 oz. can Campbell's Cheddar cheese soup
1/2 stick butter
2 lg. eggs
1 1/2 c. milk
Salt and pepper to taste
10 oz. block extra-sharp Cracker Barrel cheese

Cook macaroni 8 minutes; drain and pour into large mixing bowl. While macaroni is still very hot, add soup and butter, stirring until butter is melted. Pour into a greased 9 x 9 x 1 1/2 inch deep pan or dish. It must be this large so the milk mixture will not run over in oven.

Grate cheese and put on top of macaroni mixture. Break the eggs in a bowl and beat with fork. Add milk to eggs along with salt and pepper, mixing well. Pour this over cheese and macaroni. Bake in preheated 375 degree oven for about 30 to 45 minutes, until the cheese starts to brown.