1 1/2 cups elbow macaroni
1 1/2 cups shredded mild cheddar cheese
1 1/2 cups shredded medium or sharp cheese
1 egg
1 to 2 tsp. prepared mustard
salt and pepper, to taste
milk

Preheat oven to 350°F. Boil macaroni in salted water until tender, drain, place in 2-quart casserole dish.

Mix in combined shredded cheeses, reserving 1 cup for topping. Mix in 1 egg and prepared mustard. Salt & pepper to taste. Pour in milk until mixture is just starting to become soupy.

Bake in 350°F oven until starting to become browned on top. Place remaining shredded cheese on top. As dish cools, cheese will melt to form a topping. Dish thickens as it cools.

Submitted by: Kathy M.