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