Cheezy Macaroni - cooking recipe

Ingredients

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

Preparation

Add oil to 5-quarts boiling water.
Stir in macaroni.
Melt 1 stick of butter or margarine in double boiler.
Add Cheddar cheese soup, 8 to 10 slices of American cheese and 1/2 block Cheddar cheese (stir into a fondue).
Rinse cooked macaroni in cold water. Pour into well oiled aluminum wrapped pan.
Stir in beaten eggs, milk and fondue mix.
Fold in Ricotta, shred rest of American cheese and remaining Cracker Barrel sharp cheese into top of macaroni.
Garnish with paprika.
Bake until bubbles, 30 minutes in 350\u00b0 oven.