1 lb. Box elbow macaroni
Salt to taste
Black pepper to taste
8 eggs, beaten
6 cups whole milk
2 lbs. Sharp cheddar cheese, grated
1 stick butter
Boil macaroni according to package directions.
Preheat oven to 350 degrees.
In a 2 qt. mixing bowl, combine eggs, milk, about 1 tablespoon each salt and black pepper to make the custard. Drain noodles.
Butter a 9 X 13 casserole dish. In the dish, make layers of noodles, cheddar cheese, and parmesan cheese in several layers. The top layer should be cheese. Pour egg mixture over noodles. Cut butter into pats and place on top. Bake at 350 degrees for about one hour, or until golden brown on top.
Variation: If you prefer a crustier top, crush about half a sleeve of Ritz crackers. Place crumbs in a bowl and add pieces of cold butter, about half a stick. Mix crumbs with butter until they form a crumbly mixture. Crumble cracker crumbs over top of macaroni. Bake following directions above.