Macaroni and Cheese by Marie Gunter

Ingredients:

1- 16 oz package small elbow macaroni
3- 8 oz cheddar cheese, grated
one sharp cheddar and 2 extra sharp. Grate your own cheese it is better than pre-grated.
2— eggs beaten
3 - 12 oz cans Evaporated milk
1—5 oz can Evaporated milk
2 — sticks of Butter (the real stuff)
-salt and pepper to taste
8— club crackers (crushed fine)

Directions:
Cook Macaroni according to package adding a small amount of salt to water while cooking.
Drain macaroni.
Mix the beaten eggs and the Evaporated milk in a mixing bowl.
In a large casserole dish, put a layer of macaroni and a layer of grated cheese.
Put 3 or 4 Tbs of Butter on each layer and sprinkle wIth salt and pepper.
Pour 1/3 of the egg and milk mixture over this’
Repeat two more times.
Sprinkle cracker crumbs over top.
Bake at 35T oven for 20 minutes or until cheese is melted and bubbly.