Macaroni and Cheese

8 oz. elbow macaroni

3 T. unsalted butter

2 eggs

1/2 pint whipping cream

1/2 tsp. dry mustard powder

1/4 tsp. salt

1/2 tsp. black pepper

1/2 C. cubed velvetta cheese

8 oz. freshly shredded extra sharp cheddar cheese (the pre-shredded doesn't melt the same)

How to Make It

Cook the macaroni according to pkg. directions, drain and add to a mixing bowl. Add the butter, velvetta, and 1/2 the sharp cheddar cheese. Stir to combine and melt. Whisk together the eggs and cream the add the mustard powder, salt and pepper, pour into the macaroni. Stir to combine. Place in a lightly greased casserole dish, cover with foil and bake at 325 degrees for 35 minutes. Remove the foil and top with remaining shredded cheese. Return to the oven for an additional 10-15 minutes.

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