1 box elbow macaroni, (cooked & drained)
4 eggs
1 stick butter
3 c. mild shredded cheddar cheese
2 cans evaporated milk
salt & pepper to taste

Mix all ingredients. Make very soupy. Cover with tin foil.

Bake in 350°F oven for 35-40 minutes. If too much liquid, remove foil and bake until liquid is absorbed.