1 lb. elbow macaroni
1 lb. Velveeta cheese
2 c. milk
2 eggs
1/2 - 1 stick butter

Cook macaroni "al dente". Butter bottom of casserole dish. Cut Velveeta into slices. Combine milk and eggs. Put half the macaroni into casserole, cover top with slices of cheese and pats of butter. Add half of milk and egg mixture. Add remaining macaroni, cheese and milk and egg mixture. Bake at 350 degrees for 30-45 minutes. Stirring once after about 15 minutes to mix Velveeta and macaroni.