1 Box Barilla Elbows Kosher salt Pepper Cheese (Cheddar, Sharp Cheddar, Extra Sharp Cheddar) (Reserve some for later) 4 Large Eggs 3 Cans Evaporate Milk  1.  Macaroni Boiling salted water. 2. Done when pasta is fork tender. 3. Cold down macaroni with cold water to stop the cooking process. 4. Season macaroni with salt & peeper to tasty.  5. Your Cheese can be pre-graded it you can grade your own cheese. 6.Combine 4 lg eggs with 2 cans of evaporated milk add salt a pepper and mix well.   7. Spray your pan and add macaroni then a layer of cheese. Repeat until you have 3 or more layers.  8. Add pre-season milk and egg Custer and 1 can of evaporated milk. 9. Oven preset at 375 10. Cover pan and bake for 30-45 minutes.  11. Once baked let pan rest for 10-15 minutes.  Add more cheese to the top of your pan then place under the boiler of your oven for 3-5 minutes. Over until the top cheese is melted.   Enjoy! 
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