1 lb. elbow macaroni
1 lb. mild Cheddar cheese, grated
1/4 lb. butter, melted
6 eggs
2 cans (13 oz. each) evaporated milk
Salt and pepper

Cook macaroni in boiling, salted water according to package directions. Drain well and dump into a big bowl. Add grated cheese, reserving 1/2 cup to sprinkle on top. Stir in cheese until melted.

Stir in butter and eggs, no need to beat first, just stir well to distribute evenly. Add milk and salt and pepper to taste. Mixture will be fairly liquid. Pour into a 9x13 inch baking dish, sprinkle reserved cheese on top, and bake in a preheated 350 degree F. oven for 45 minutes, or until set.

Serves 8.