Macaroni and Cheese (Casserole)
From: Sharon Belville
1 lb box of elbow macaroni -- cook according to package directions
sharp cheddar cheese
In a 2-quart casserole (I usually grease it, but I'm not sure that's necessary), layer cooked macaroni, dabs of butter/cheese, and salt and pepper.
You should be able to do about 3-4 layers. After the top layer of butter/cheese/salt/pepper, beat ONE EGG (or two if you like) in a 2-cup measuring cup, then add MILK to make 2 cups. Beat together and pour over macaroni. Pour more milk in to fill almost to top of macaroni. Crumble a cracker (I usually use Ritz or Townhouse, but Saltine or anything else would be fine) or sprinkle breadcrumbs over the top.
Bake at 375 for 45 minutes.