12 c. uncooked elbow macaroni
2-1/2 c. grated sharp Cheddar cheese
3 eggs, beaten
1/2 c. sour cream
1 can condensed Cheddar cheese soup
4 T. butter, cut into pieces
1/2 t. salt
1 c. milk
1/2 t. dry mustard
1/2 t. pepper
Preheat oven to 350. Spray a 13 x 9 pan with cooking spray.
2Boil macaroni until tender. Drain. Return the drained macaroni to the pan and add 2 c. cheese. Stir until the cheese is melted. Add the eggs, sour cream, soup, butter, salt, milk, mustard and pepper. Stir well. Pour macaroni into prepared dish. Smooth the top and sprinkle the remaining 1/2 c. cheese on top. Bake for 40 minutes until browned and bubbly.