1 box elbow macaroni
2 - 3 c. heavy whipping cream
2 c. sharp cheddar cheese, shredded
2 tbsp real butter
2 large eggs, well beaten
1 c. mild cheddar cheese, shredded
salt and pepper
Preheat oven to 375. Boil a large pot of salted water. Add pasta. Watch for doneness. Do NOT over cook the mac noodles. Drain and place in to a buttered casserole dish. In saucepan heat cream and butter slowly so as not scorch. Add sharp shredded cheese and whisk often so that the cheese melts and does not stick and burn on the bottom of the pan. Once the cheese is melted temper the beaten eggs then add to the sauce pot. Stir, stir, stir. You do not want hunks of scrambled egg in your sauce. A little salt and pepper for seasoning. Pour cheese sauce over cooked macaroni. Mix gently to coat all the noodles in sauce and allow the sauce to fill the hole in the noodle. Top with mild cheddar cheese. Place on a baking sheet and into the hot oven. Allow to bake until the cheese sauce is set and the top is golden.