1 tbsp. salt
2 c. uncooked elbow macaroni
1/2 stick butter, melted
1 (6 oz.) sharp Cheddar cheese
2 eggs, lightly beaten
1 1/2 c. evaporated milk
Paprika

Fill a 3 quart saucepan with water and bring to a rapid boil. When water comes to a boil add salt and elbow macaroni. Add macaroni slowly so water continues boiling. Cook, uncovered, for 8-9 minutes. Remove from stove. Pour into a colander; drain, running cold water on it for a few seconds. Put macaroni in a 2 quart casserole and add melted butter, 10 ounces of the grated cheese, eggs and milk. Mix lightly. Sprinkle the remaining cheese over top and dust with paprika. Bake in a 375 degree oven for 30 minutes.