1/2 lb. American cheese
1 lb. sharp Cheddar
1/4 lb. Monterey Jack
16 oz. box elbow macaroni
4 c. evaporated canned milk
1 tsp. salt
1/2 stick butter
2 eggs
1 tsp. black pepper

Shred the American, Cheddar and Monterey Jack cheeses in a bowl. Boil macaroni 7 minutes. Arrange cooked macaroni, cheese, salt and pepper in a 5-quart casserole dish. Beat eggs and pour into casserole dish. Mix all ingredients thoroughly. Now pour milk and melted butter into casserole.

Bake uncovered at 350°F for 1 hour and 15 minutes.

Makes up to 10-12 servings.