1/2 lb. uncooked elbow macaroni
3 lg. eggs, at room temp.
1/2 tsp. dry mustard
1/2 tsp. salt (opt.)
1/2 tsp. ground black pepper or 1/4 tsp. cayenne pepper
3 c. milk
2 c. shredded sharp cheddar cheese
2 tbsp. finely minced onion
2 tbsp. butter, cut into sm. pieces

Cook macaroni according to package directions. Meanwhile, heat oven to 350 degrees. Grease 2 quart baking dish; set aside. In large bowl, combine eggs, mustard, salt (if desired) and pepper; beat until frothy. Gradually blend in milk.

Drain macaroni. Into prepared dish, pour half the macaroni; sprinkle evenly with 1 cup cheese and all the onion. Add remaining macaroni. Sprinkle with remaining cheese; dot top with butter. Bake 45 minutes. Serves 8.