Macaroni & Cheese

from: Autumn from the Heart of the Home by Susan Branch, pg. 76

Serves 4-6

10 oz elbow macaroni
2 eggs
1 tbsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper
2 cups half & half
1 lb. sharp cheddar cheese, grated

Preheat oven to 375. Cook & drain macaroni. In a lg. bowl, lightly beat eggs with mustard, salt & pepper. Stir in half & half, then cheese, then macaroni. Pour into buttered 2-qt. casserole, bake 25 min. Put under broiler 1 min. to make top brown and crisp.