1 c. uncooked elbow macaroni
3/4-1 lb. sharp cheddar cheese
1/2 stick butter
3 eggs
1 1/2 pint milk
salt and pepper to taste

Cook macaroni in quart of slightly salted water until tender. Drain in colander and pour in medium casserole dish. Grate cheese and add to macaroni and mix together.

Add slightly beaten eggs and cut up butter and add milk (enough to cover all ingredients.) Cook in preheated oven on 350°F for 45-50 minutes.