1 (16 oz.) box elbow macaroni
2-3 cups grated cheddar cheese
1/4 cup (1/2 stick) butter
1 (12 oz.) can Carnation evaporated milk
2 eggs, slightly beaten
1-2 cups milk
salt and pepper

Cook noodles until tender but not sticky. Drain and put back in the hot noodle pot. Add 1/2 stick of butter, salt, pepper, and 2 cups of cheese. Mix well and add the can of evaporated milk. When the noodles are cooled slightly, add the eggs. Mix well and pour into a buttered 9x13-inch pan. Add enough milk to cover all the noodles. Top with cheese. Cook for 45 minutes at 350°F.

This never fails!

Submitted by: Katherine Bailey