8 oz Elbow noodles (penne noodles work too)
2 cups of cheese
1 1/2 cup milk
1/2 tsp salt
1/3 tsp dry mustard
Boil the Elbow noodles. While the noodles are boiling, whisk the eggs, milk, salt, and dry mustard. Strain the noodles. In a large casserole dish (such as the one shown above) layer the noodles and the cheese. Before sprinkling the last layer of cheese, pour the liquid mixture over top. Sprinkle the remaining cheese.
Cook at 325 degrees for 40 minutes.
Variations: The recipe calls for 2 cups of cheese, but if you are trying to put meat on someone's bones, use the entire block. I like to use sharp cheddar, and I also grate pepper over the top for an added kick.