1 sm. box large elbow macaroni
1 tall can evaporated milk
1 (8 oz.) pkg. sharp cheese
1 (8 oz.) pkg. mild cheese
2 eggs, beaten
1/2 stick butter
Black pepper to taste
Salt to taste

Cook the macaroni until nearly done in salted water and drain. Mix grated cheese, butter, pepper, milk, and cooked macaroni. Add beaten eggs. Pour into a long casserole. If not enough liquid, add whole milk until all macaroni is covered, making sure all macaroni ends are turned down. Sprinkle top of casserole with grated cheese, paprika, and/or pepper if desired. Bake at 375 degrees for 40-45 minutes.