1 16 oz. box of penne macaroni
3 8 oz. bricks of sharp cheese
2 eggs
3 cups of whole or canned milk
3/4 cup butter
celery
green pepper
onion
black pepper

In a large bowl beat eggs, add butter and vegetables (chopped fine, 1/2 cup between all 3). Grate 2 packages of cheese on a plate. Cook macaroni until done. Drain, but do not rinse. Put hot macaroni into bowl with eggs, butter, veggies. Add in the shredded cheese and mix well until butter and cheese is melted. Add 3 cups of milk and mix well. Pour into a 9 x 13 pan. Grate last brick of cheese and sprinkle on top.

Bake at 375°F.