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Macaroni and Cheddar Cheese

This is an easy way to make creamy, homemade macaroni and cheese with real cheddar cheese. It also keeps very well as a leftover. Serves 6-8. 

1 lb elbow macaroni noodles, cooked and drained 
1-1/2 to 2 lb grated cheddar cheese 
4 large eggs 
2-1/2 cups milk 
1 tsp salt 
1/2 tsp paprika 
1/4 tsp mustard powder 
1/4 tsp cayenne pepper 

Preheat oven to 350 degrees. Butter a 9-inch x 13-inch baking dish. Layer one-third of the macaroni in the bottom of the dish. Sprinkle one-third of cheese over noodles. Make two more noodle/cheese layers. 

Beat eggs well; add milk, salt, and spices, and mix thoroughly. Pour egg mixture evenly over layered noodles and cheese. Bake 45 minutes or until cheese is melted and slightly crisp.

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