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      Title: Baked Macaroni & Cheese
 Categories: Pasta
      Yield: 1 Batch

      2 lb Elbow macaroni; cooked
           Butter
      2    Eggs; well beaten
      1    Can evaporated milk, or
           - whole milk
      8 oz Medium cheddar; grated
      8 oz Monterey jack; grated
      8 oz Colby; grated

  In 9x13" 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 a scant 1/4 to 1/2 of can).
  Repeat.

  Bake at 350 to 375°F until cooked throughout, and top is brownish.

  Very rich, but delicious. Freezes well.

  Recipe by Nancy Bird

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