INGREDIENTS
2 cups
uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tbsp
(1/2 stuck) butter, cut into pieces
2 1/2 cups
(about 10 ounces) grated sharp Cheddar cheese
3
eggs, beaten
1/2 cup
sour cream
1 10 3/4 ounce can
condensed Cheddar cheese soup
1/2 tsp
salt
1 cup
whole milk
1/2 tsp
dry mustard
1/2 tsp
black pepper