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8 ounces large elbow macaroni
1 1/4 pounds extra sharp Cheddar cheese, grated
1 large can evaporated milk
2 eggs, slightly beaten
1 stick of butter
Plenty of black pepper

Cook macaroni according to package directions. Put half of the
macaroni in the bottom of a greased 13x9-inch dish; top with half
of cheese. Repeat layers, ending with cheese. Stir together
beaten eggs and milk. Pour over layers of macaroni and cheese.
Dot liberally with butter, and then sprinkle with lots of pepper.
Bake at 350 degrees for 35-45 minutes.

Yield: 6 servings.

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