2 cups elbow macaroni, cooked to al dente in salted water
1/2 cup butter, melted
4 eggs, beaten
3 cups whole milk
2 1/2 cup sharp cheddar cheese, grated
pinch of salt
Preheat oven to 350 degrees. Stir in the melted butter into the drained cooked macaroni. Add the beaten eggs and whole milk along with the salt. Combine well; stir in cheese. Grease well a 1 1/2 quart casserole. Pour mixture into casserole. Bake for about 30 minutes or until firm but not dry.