John's Mac and Cheese

2 cups of elbows, uncooked
3 tbsp of real butter, unsalted
1.5 cups of shredded Cheddar (shredding a block of cheddar may yield better results than using pre-shredded which is coated to prevent clumping in the package)
1/2 cup half and half
1/4 bar of cream cheese
1/4 tsp salt
1/4 tsp pepper
1/4 tsp dry mustard
2 eggs, beaten

1. Cook elbows according to package directions in well salted water. (Cook them fully; al dente noodles aren't what you're looking for with mac and cheese!) Drain and set aside; do NOT rinse.

2. Meanwhile, in a large sauce pan, melt the butter over LOW heat. Once it is fully melted, add in half and half, salt, pepper, and dry mustard. When milk mixture is steaming (but NOT boiling!), scoop out 1/4 cup and SLOWLY drizzle it into the beaten eggs, whisking continuously, to temper the eggs; add to milk mixture along with the cream cheese -- do NOT increase the heat from low. Stir constantly until cream cheese is fully melted. Begin adding cheddar in portions, sitirring constantly, until each portion is fully melted before adding in the next. Do NOT increase the heat from low or allow to boil or the cheese mixture will curdle and become grainy.

3. Combine elbows and cheese in a large bowl, stirring until completely combined, adding additional salt and pepper to taste.

Makes 4-6 servings.

The 'John' in the recipe is my mother's husband and the recipe is his!