Here's the recipe:
8 ounce package of Elbow Macaroni
1 pound shredded Sharp Cheddar Cheese
One 15 ounce can Evaporated Milk
Can refilled with regular milk
One Egg, slightly beaten
Black Pepper to taste
Cook macaroni according to package directions. Preheat oven to 350 degrees. Grease a two quart casserole. Reserve a handful of cheese for topping. Mix both milks, egg, and black pepper. Stir in the majority of cheese. Add drained macaroni. Stir gently. Pour into a two quart casserole. Top with reserved cheese. Bake until browning and bubbly -- or as Mama told me "'til it's right on top." YUM!