This recipe comes from Charleston Reciepts, a staple in South Carolina kitchens. This has no white sauce or bechemel, so if that's what you are looking for, keep looking!
1/2 pound macaroni
1 heaping tablespoon butter
1 1/2 cups sharp cheese, cubed
salt and pepper to taste
1/2 teaspoon dry mustard
1 pint milk
Cook macaroni in rapidly boiling water for ten minutes. Drain. Stir butter and cheese--leaving abuot 1/2 cup to sprinkle on top of pie--into the hot macaroni; add salt, pepper and mustard. Beat eggs into the mixture, add milk and mix well. Put into greased baking dish, sprinkle top with remaining cheese and dot with butter. Bake in moderate oven (about 375) until set in the middle and bubbly and golden.
NB: I always use more cheese (approx 2 cups). I also prefer white pepper, and I use a whole teaspoon of mustard. You will need a total of 2-3 T of butter. You can certainly use margarine, if you like.
I hope y'all will enjoy this recipe as much as I have over the years.