- 1 pound elbow macaroni, cooked
- 3 tablespoons unsalted butter
- 1 tablespoon powdered mustard
- 3 cups half and half
- 4 large eggs
- 6 ounces sharp cheddar, shredded
- 6 ounces mild cheddar, shredded
- 6 ounces of cream cheese
- Cayenne pepper
- Salt and pepper to taste
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
- Place the cooked macaroni in the prepared baking dish; sprinkle cayenne pepper, salt , and pepper over the top and set aside.
- Melt butter in saucepan over medium high heat; add mustard powder. Once powder is mixed in, slowly add half and half. Add cheese and mix until sauce is smooth.
- Whisk the egg in a large cup and set aside.
- Pour cheese sauce over noodles; add egg. Stir around to evenly coat noodles and top with cheddar cheese.
- Bake uncovered, for 30 to 40 minutes, or until the top is brown.