Marmee's Macaroni and Cheese

This was most often a holiday specialty while I was growing up although we did occasionally get it on a regular night.

1 12 oz can of evaporated milk
1 lb block of sharp cheddar cheese (you may not use the full block)
2 eggs, beaten
Butter
2 cups macaroni
Salt and pepper

1. Cook the macaroni according to package directions. Drain and set aside.
2. While noodles cook, beat the eggs in a large bowl.  Add evaporated milk. Fill can with water and shake to get remaining milk out. Add to egg mixture. Add salt and pepper.
3. Take half the block of cheese and cut into 1 inch cubes. Shred the remaining half.
4. Spray a 9 x 13 pan with Pam and spread cubed cheese in bottom. Pour the noodles over the cheese. Pour the milk solution over this. You may need to take a fork and push the noodles down so they are mostly covered with liquid. They won't be entirely. Sprinkle with salt and pepper followed by the shredded cheese.
5. Bake in a 350 degree over for 45 minutes until cheese is brown and bubbly and a knife comes out relatively clean.