Macaroni and Cheese

Just a little different, and delicious. Smooth and creamy. Duane likes it the old-fashioned way, with cheese baked on top, so I make it that way for him.

Macaroni and Cheese

• 2 cups uncooked elbow macaroni
• 4 tablespoons (1/2 stuck) butter, cut into pieces
• 2 1/2 cups (about 10 ounces) grated extra-sharp Cheddar cheese
• 3 eggs, beaten
• 1/2 cup sour cream
• 10-oz block Velveeta cheese 
• 1/2 teaspoon salt
• 1 cup whole milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper

Directions

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheeses. (Reserve some cheese to sprinkle on top of dish if desired). Stir until the cheese melts. In a bowl, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Spread the mixture in a 9×13 casserole dish and bake at 350 for 35-40 minutes.