INGREDIENTS
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2 cups elbow macaroni, (8 ounces)
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3 tablespoons butter
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2 large eggs
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3/4 cup heavy cream or evaporated milk
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1 teaspoon salt
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3/4 teaspoon black pepper
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3/4 teaspoon mustard powder
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1 1/2 cups shredded cheddar cheese, (6 ounces)
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8 slices American cheese
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pinch cayenne pepper, optional