My Dad's Macaroni & Cheese

• 34 lb grated yellow sharp cheddar cheese
• 34 lb grated tillamook cheese (or your favorite Mild Cheddar.)
• 1 (16 ounce) package elbow macaroni (or favorite tube pasta ... NOT salad macaroni!!)
• 1 egg, slightly beaten
• 34 cup light cream or 34 cup half-and-half cream
• 12 cup softened butter (you won't be using all of it)
• salt & pepper

1. Preheat oven to 375.
2. Butter a round casserole dish (I use a 6-inch deep x 8-inch straight sided covered casserole dish).
3. Cook the macaroni according to package directions; drain and rinse with cold water.
4. Grate the cheese and KEEP in separate piles.
5. Place a cup of the cooked macaroni on bottom of greased casserole dish, salt and pepper *lightly* - (*you will be doing this each layer so careful with the salt*); top with a handful of cheese (it doesn't matter which one you start with -- you will be alternating the cheeses); dot the cheese with a little bit of butter -- repeat until all the macaroni is used (finish with cheese!
6. ).
7. Top the last layer of cheese with a bit more butter.
8. Mix together the egg and cream (half-n-half), Pour over the casserole.
9. Place the casserole on a cookie sheet (it has a tendency to bubble over).
10. Cover the casserole for the first 30 minutes.
11. After the first 30 minutes, remove the casserole top and bake for another 20-30 minutes until the cheese on top is melted and nice and crusty.

cheddar cheese, tillamook cheese, elbow macaroni, egg, light cream, butter, salt

Taken from www.food.com/recipe/my-dads-macaroni-cheese-124609 (may not work)