This is my friend Lisa McAmis' recipe with a little more cheese added to it. Easy and yummy!
16 oz. macaroni (I like elbow or small shells for this), cooked and drained
24 oz. cheddar cheese, shredded
Enough milk to make 2 cups including the eggs
1 teaspoon salt
¼ teaspoon pepper
I usually half the recipe unless I’m taking it somewhere, then I make the full amount.