2 lbs elbow macaroni
1 1/2 lbs ham cut in chunks
1 onion chopped fine
2 eggs
1 stick butter or 1/4 cup olive oil
1 lb grated cheese
1 large can of evaporated milk
1/4 cup water
1 green pepper, chopped

Cook the macaroni until semi-tender in the dutch
oven, using ample water and stirring occasionally to
assure that the macaroni does not lump in clusters.
Drain all of the water from the oven: add the stick of
butter or olive oil to the hot macaroni in the oven and
stir to coat the macaroni and the oven.
Beat together eggs, milk and water until smooth.
Stir into the macaroni, the chopped onions and
peppers, adding salt and black pepper to taste. Stir in
the eggs, milk, and 2/3 of the cheese. Sprinkle
remaining cheese on top.
Cook at a slow temperature until eggs and milk are
set and the cheese on top is lightly browned.