1 1/2 qt. water
1 1/2 tsp. salt
1 c. uncooked elbow macaroni
1 tsp. butter
2 c. skim milk
1 tsp. salt
1/8 tsp. pepper
1 1/2 c. grated sharp cheddar cheese (about 6 oz.)
3 eggs, beaten
1 tbsp. chopped fresh parsley

Bring salted water to a boil - add macaroni and cook, stirring occasionally - 10 minutes or until tender.

Preheat oven to 325 degrees.

Drain macaroni - return to saucepan - add butter, and stir to coat macaroni.

Add remaining ingredients, mix well.

Pour into baking dish. Bake in oven 1 hour. Let stand 10 minutes before serving.

Yield: 6 servings. Exchanges; per 3/4 cup serving - 2 medium-fat meat, 1 1/2 bread, 1/2 fat. Calories 257. Cholesterol: 18. Protein: 17. Fat: 13.