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Macaroni and Cheese

1 lb box elbow macaroni, cooked according to package directions
margarine/butter
sharp cheddar cheese
salt
pepper

In a 2-quart casserole (I usually grease it, but I'm not sure that's
necessary), layer cooked macaroni, dabs of butter/cheese, and salt
and pepper. You should be able to do about 3-4 layers. After the
top layer of butter/cheese/salt/pepper, beat one egg (or two if
you like) in a 2-cup measuring cup, then add milk to make 2 cups.
Beat together and pour over macaroni. Pour more milk in to fill
almost to top of macaroni. Crumble a cracker (I usually use Ritz
or Townhouse, but Saltine or anything else would be fine) or sprinkle
breadcrumbs over the top.

Bake at 375 for 45 minutes.

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