2 lb Bag of elbow macaroni,
-cooked -butter or margarine 2 Eggs, well beaten
-can of evaporated milk (or -whole milk) 8 oz *each* of medium cheddar,
-monterey jack, and colby, -grated In 9×13″ pan, spray with Pam. Spread half of cooked macaroni in pan. Sprinkle half of each cheese on top, using monterey jack in middle. Dot with butter, and pour half of egg on top. Pour evaporated milk on top (maybe about 1/4 – scant 1/2 of can). Repeat. Bake at 350-375F until cooked throughout, and top is brownish. Very rich, but delish. Freezes well. From: Nancy Bird Date: Fri 11 Ma