Ingredients

• 2 to 2 1/2 cups dried elbow macaroni
• 2 T. butter or margarine
• 1 can cream of mushroom soup
• 1 1/4 cup dry milk diluted in 1 3/4 water (homemade large can evaporated milk)
• 1 lb. cheddar cheese cubed
• 2 eggs

Directions

1. Boil macaroni, drain, then mix with butter.

2. Heat together soup, milk and cheese until smooth and well blended.

3. In large bowl, mix macaroni and sauce. Add beaten eggs and mix thoroughly. Pour into greased 9×9 pan. Bake at 350 for 30 minutes.

4. Doubled it fits in a 13×9 pan. Bake for 50-55 minutes.

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