2 C dry elbow macaroni
1 Can evaporated milk
1 Can cheddar cheese soup
8 ounce sour cream
1/2 C butter melted
3 large eggs
1 teaspoon dry mustard
1/4 teaspoon white pepper
1/2 teaspoon salt
3 1/2 C shredded cheese

2 C dry elbow macaroni 1 Can evaporated milk 1 Can cheddar cheese soup 8 ounce sour cream 1/2 C butter melted 3 large eggs 1 teaspoon dry mustard 1/4 teaspoon white pepper 1/2 teaspoon salt 3 1/2 C shredded cheese

Cook macaroni until "al dente", then mix together with 3 C shredded cheese and the combined sauce. Mix together melted butter, evaporated milk, cheddar cheese soup, sour cream, eggs and seasonings. Pour into a buttered 9 x 13 inch baking dish and top with the remaining cheese. Dot the top with butter. Bake at 350 degrees for 40 minutes until golden.