1 lb elbow macaroni
1 lb mild cheddar, grated
1/4 lb butter
2 13oz cans evaporated milk
salt and pepper
Cook macaroni according to directions on box, drain. Dump into large bowl. Add cheese, reserving 1/2 c. to sprinkle on top. Stir until melted.
Stir in butter and eggs. Add milk, salt and pepper. Mixture will be fairly liquid.
Pour into a 9" x 13" dish, sprinkling top w/ reserved cheese.
Bake in 350 for 45 minutes until set.