we call this Gramma's Mac & Cheese-
shred 2 blocks of cheddar
set aside 1-2 handfuls for later
boil 1 box macaroni pasta to al dente, drain
in a bowl combine:
1 cup heavy cream
1 cup milk (use whole not skim)
scant 1/2 tsp mustard powder
in same warm pot mix the pasta (not the 2 handfuls you set aside)
at this point it clumps up and you will swear I led you into a disaster! Fear not, the cheese will melt and magic happens (turn burner on lower setting if needed).
Pour into a pyrex/casserole dish that is sprayed with Pam.
Slowly pour on milk/cream/egg combo, top it all with the remaining cheese and some breadcrumbs.
Cover in foil and cook for 45 mins. Take off the tinfoil and cook for another 15 mins (total 1 hour).
*I briefly set my dish under broiler as we like a rather cruchy, brown top - if you do this watch closely
as it will burn the cheese when you aren't paying attention.
this makes a less gooey type of mac& cheese. It freezes well, reheats great, etc. We have even made it in muffin tins which I pop into freezer bags - this way the kids just nuke one for a fast supper. Hope you try it and like it!