INGREDIENTS
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2 cups uncooked elbow macaroni
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4 tablespoons salted butter, cubed
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3 cups cheddar cheese, shredded
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3 eggs, beaten
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1/2 cup light sour cream
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1 (10 3/4-ounce) can condensed Cheddar cheese soup
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1/2 cup heavy cream
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1/2 cup milk
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1/2 teaspoon dry mustard
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salt and pepper to taste