1 package (8 ounce size) dried elbow macaroni, cooked 3 cups shredded Cheddar cheese, divided 2 large eggs, lightly beaten 1 1/2 cup milk 3/4 teaspoon salt 1/8 teaspoon ground white pepper freshly ground black pepper, optional
Preheat oven to 350 degrees F.
Layer one-third of macaroni in a lightly greased 2 quart casserole and sprinkle with 1 cup cheese. Repeat layer with one-third macaroni and sprinkle with 1 cup cheese. Top with remaining third of macaroni and reserve last cup of cheese.
Combine eggs and next 3 ingredients, stirring with a wire whisk or fork until blended. Pour egg mixture over macaroni. Cover and bake for 45 minutes or until thoroughly heated.
Uncover and sprinkle with remaining 1 cup cheese. Cover and let stand 10 minutes before serving. Sprinkle with freshly ground pepper, if desired.