• Cooking Time: 35
• Servings: 10 to 12
• Preparation Time: 30
• 2.5or 3 cups of Milk
• Long horn cheese
• Sharp Cheddar Cheese
• Velvetta cheese
• Bag of small Med elbow macaroni
• Salt
• Butter or Margarine
• 4 Eggs

1. Preheat oven 425 degrees
2. Use double boiler and place 2.5 cups of milk and stir
3. Cut up Sharp Cheddar cheese for easier melting into milk
4. Cut of Lorn Horn Cheddar.. Leaving several slices for topping
5. Add velvetta cheese and stir melting all contents to a nice cream
6. Continue to stir contents..
7. Boil water, add Macaroni
8. add tsp salt and a table spoon of butter
9. Crack eggs and place in bowl and beat them well
10. SLOWLY stir in eggs into the milk and cheese mixture
11. While stirring all ingredients together
12. Drained cooked macaroni and place is deep baking dish..
13. Add half a stick of butter, and stir into the hot macaroni until melted
14. Pour milk, cheese and eggs into the backing dish evenly, covering the macaroni
15. Place long horn cheese slices over the top
16. Bake until cheese browns or for 35 minutes

This recipe is one of My grand mothers and a favorite for the holidays. It reminds Me of home and those who tastes it, leaves the table completely satisfied. Thank you Anna Lou Griggs for the love you gave in showing Me how to cook! Enjoy a gift from My home to Yours..