16 oz. elbow macaroni
2 lb. Velveeta cheese
6 tsp. butter
1 egg
1 lg. can milk
1 1/2 c. water
2 tsp. salt
Black pepper

Cook macaroni as directed; drain in colander and rinse. Cover bottom of 13 x 9 inch pan with slices of Velveeta cheese; add butter. Pour macaroni over cheese and butter. Sprinkle salt and pepper over. Add more slices of Velveeta to cover top.

Beat egg, milk and water; mix well. Pour over macaroni and cheese. Bake 20 to 25 minutes at 400 degrees until brown.