Yvonne's "Oh So Sinful" Baked Macaroni and Cheese

I'm making this right now, so I thought I'd share! ;)

Ok, this is a sinful, cheesy delight. No health food here... this is comfort. And it's so simple, you won't believe it.

You will need:
a 1 lb bag of elbow macaroni
4 eggs
half to 3/4 cup of milk
3 packs of sharp cheddar cheese (doesn't matter what brand - I go for the discount "generic" brand)
a square tin pan ---- about the size of your laptop monitor (10 to 15 inches long or so, 8 to 10 inches wide and at least 3 inches deep. You know, a big old tin baking pan! ;)

Cook your macaroni on the stove in boiling water till it's "al dente". Drain and set aside. In the meantime, cut up all your cheese into strips about 1/4 inch thick and set them aside in a container. In a small bowl beat the eggs, add the milk and also add some salt and some pepper (I put about a teaspoon of salt, half that of pepper) . Mix that all together well.

Now...this is just like making a lasagna.... not that I've ever made one, but I know how they do it! Layer, layer, and layer.
Cover the bottom of the pan just about all the way (it's okay to leave an open spot here or there) with one layer of cheese. Pour in a layer of macaroni enough to cover all the cheese. Spread it over with a spoon or spatula to even it out. Then, place another layer of the cheese. try to get all the edges covered and then cover from the middle on out. Wherever you really want there to be cheese when you bite into it, put it! ;) Another layer of macaroni (use all that's left) and then, top it off with the final layer of cheese. Once again, even out the macaroni, cover your corners and edges with cheese and use everything up. The trick here is balancing everything out so you still have enough cheese to cover the top layer.

Preheat your over to 400 degrees.
Now, stir your egg mixture a bit more, because it's been sitting for about 10 minutes or so. Fluff it back up a little and now pour it over the macaroni and cheese. I try to cover the edges, the corners, and then pour in between all the cracks and rows of cheese so that just about every bit of it gets touched by the egg. This is what holds everything together, so try to spread it all around.

Put your pan of mac in the oven, close the door and just wait for the magic to happen! Takes about 20 to 25 minutes for the cheese to melt and the egg to thicken, depending on your oven. Times on that will vary. I've had it in there up to 30 or 35 minutes, but you know by looking at it that it's pretty much done because the top will start to darken just a bit when it's just about time to take it out.

Take it out, let it sit for about 10 minutes, and boom -- you've got baked mac and cheese for days! lol!  It's the absolute best and easiest thing to do to come home, just take out that pan of mac, scoop out a few slices of it (like cake) and pop it into the microwave or stove. Yum! The first day is the best, but still dam good on days 2 and 3!