Cheezy Macaroni

• 16 oz. box elbow macaroni (Buitoni #35)
• 2 c. milk
• 2 or 3 eggs
• 1 can Campbell's Cheddar cheese soup
• 16 or 20 slices American cheese
• 1 pt. Ricotta
• 1 block Cracker Barrel sharp or extra sharp cheese
• 1 stick butter or margarine
• 2 Tbsp. paprika
• 1/2 c. vegetable oil

1. Add oil to 5-quarts boiling water.
2. Stir in macaroni.
3. Melt 1 stick of butter or margarine in double boiler.
4. Add Cheddar cheese soup, 8 to 10 slices of American cheese and 1/2 block Cheddar cheese (stir into a fondue).
5. Rinse cooked macaroni in cold water. Pour into well oiled aluminum wrapped pan.
6. Stir in beaten eggs, milk and fondue mix.
7. Fold in Ricotta, shred rest of American cheese and remaining Cracker Barrel sharp cheese into top of macaroni.
8. Garnish with paprika.
9. Bake until bubbles, 30 minutes in 350u0b0 oven.

elbow macaroni, milk, eggs, campbells cheddar cheese soup, american cheese, ricotta, block cracker barrel sharp, butter, paprika, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941650 (may not work)