Mendy's Cheddar Cheese Macaroni

 2.5 cups of elbow macaroni

1 egg

1.5 blocks of extra sharp cheddar cheese

5 Tbsp of margarine

1 can of evaporated milk

1 can cream of mushroom soup

1/2 sleeve of saltine crackers

Cook macaroni until almost done.  Drain and mix with margarine until margarine is completely melted.  

In a separate bowl, mix together evaporated milk, egg and cream of mushroom soup.

Shred cheddar cheese & add 2/3 of shredded cheese to milk/soup mixture.  Add mac and margarine mixture to soup/milk mixture and stir well.

Pour mixture into casserole dish.  Sprinkle remaining cheddar cheese over the top.  Then, sprinkle with a handful or two of crushed saltine crackers.

Bake at 350 for 30 minutes or until the cheese on top is completely melted and slightly brown around the edge.