1 16-oz. box of elbow macaroni
1/2 lb. to 1 lb. of cheese — depending on your love of cheese! (We love mixing slices of sharp cheddar and muenster.)
1/2 stick of butter
1 pint of heavy whipping cream
3 or 4 eggs
Boil the macaroni in salted water until done and strain in a colander. Melt a few pats of butter in the bottom of a casserole dish and then add a layer of the macaroni noodles.
Top with slices of cheese and then dot with a few pats of butter. Repeat with another layer of macaroni, cheese and butter. Repeat if you have room for another layer.
In a separate bowl, mix the heavy whipping cream and eggs and then pour it all over the macaroni and cheese.
Bake uncovered at 375 for about 20-25 minutes.
Check to see if it’s done by sliding the back of a spoon down one side of the casserole. It should be congealed and not runny. If it’s still runny, bake it for another few minutes and check again.