1 1/2 cups elbow macaroni, cooked
2 cups grated sharp cheddar cheese ( approx. 1/2 lb.)
4 beaten eggs
1/2 stick margarine, melted
1 cup milk
Salt and pepper to taste
Cook macaroni according to package directions. (I use Whole Wheat macaroni, but any kind of pasta is fine.)
Add cheddar cheese to cooked macaroni.
*Note: Prior to serving, I sprinkle additional cheddar cheese on top and place back into the oven just until cheese is melted.