1 (8 oz.) pkg. elbow macaroni
1 lb. Velveeta cheese
1 can cream of chicken soup
1 lb. pkg. cheddar cheese, shredded
2 or 2 1/2 c. homogenized milk
2 eggs, beaten
1/2 stick butter
1/4 tsp. Accent
1/2 tsp. black pepper

Cook macaroni according to package directions. Drain and let cool. Add beaten eggs, cream of chicken soup and shredded cheddar cheese. On low heat melt Velveeta cheese in homogenized milk. Let Velveeta and milk mixture cool for 5 minutes and pour into other ingredients and stir. Bake at 325 degrees for 30 minutes. Serves 7. To serve more add more ingredients.