4 Cups Elbow Macaroni

3 pkgs (2 Cups) shredded cheese mix (American, Cheddar and Monteray Jack or Colby)

6 large eggs

1 Cup whipping cream

1/2 teasp. black pepper

In a 5 qt. pot bring 3 qts. salted water to the boil. Add macaroni and cook till done, drain off water until level with macaroni.

In a 5 qt. bowl beat eggs lightly, add cream and pepper stiring without bringing any bubbles to the surface. Slowly add macaroni and water mixture until combined. In a 4 qt. casserole, put a layer of macaroni and then a layer of cheese until you have about 4 layers.

Bake at 300-325 degrees on lowest shelf till brown and bubbly in the middle, approx. 1 hour.

Makes 4 qts, but recipe can be cut by 1/4 for smaller gatherings.