5 cheese creamy baked Mac & Cheese

• 1 box elbow noodles
• 1 half stick butter
• 1 can cheddar cheese soup ( I use Campbell's )
• 2 eggs lightly scrambled
• 4 8oz bags shredded cheese ( My favorites are sharp, mild cheddar, hot pepper blend for a little kick & cheddar Jack )
• 1 half teaspoon dry mustard
• 2 cup milk approximately I never really measured this just judge the consistency
• 1 season to taste with seasoning salt, onion powder, pepper, and my favorite secret ingredient Accent!

1. Preheat oven to 350
2. boil noodles to just "ALDente" drain and rinse in cool water set aside and leave in your strainer
3. now in same pot you cooked your pasta add your butter on med to low heat
4. set aside about a 1/4 cup of each of your cheeses to add to he top
5. add all remaning shredded cheese to the melted butter keep stirring it will look stringy and gooey now add your can of soup
6. now before you add the egg pour some of the milk oh yea keep stirring now add eggs hope your still stirring
7. add rest of milk and all your seasonings and dry mustard this should be at the consistency of a cream soup now add in your noodles and mix
8. get a baking dish spray with pam and pour all into and top wih rest of cheese
9. bake uncovered for 30 to 40 minutes or until niceand golden brown on top
10. Dig in!

elbow noodles, butter, cheddar cheese soup, eggs, shredded cheese, dry mustard, milk, season

Taken from cookpad.com/us/recipes/362592-5-cheese-creamy-baked-mac-cheese (may not work)