Bertha's Macaroni and Cheese

1 lb bag medium elbow macaroni
1 lb shredded cheddar cheese (reserve 1 cup)
1 stick butter
6 eggs
2 cups milk
salt and pepper to taste
Dash Oregano (optional)

Boil macaroni until al dente (do not let get musy because you’re going to bake it later)
Drain and pout into 9X13 in baking dish.
Melt butter and pour over noodles to coat.
Mix cheese liberally with noodle. (I actually use more than 1 lb cheddar cheese)
In separate bowl, mix eggs, milk, salt, pepper, oregano. Pour over noodles and cheese.
Top with reserved shredded cheese.
Bake at 350 degrees til custard is set and top is golden brown with crispy edges.