Ingredients: 1 (16-ounce) box macaroni elbow macaroni, 2 teaspoons salt, 2 quarts water, 4 eggs, 3 1/2 cups milk, 1 tablespoon sugar, 1/4 teaspoon vinegar, 1/4 teaspoon baking powder, 1 teaspoon dry mustard, 2 teaspoons cornstarch, 4 tablespoons butter, melted, 2 (12-ounce) packages cheese, shredded, 1 (8-ounce) package cheese, shredded
Directions: Cook macaroni noodles in salted water until nearly tender. Beat eggs in a large bowl. Add milk to eggs and stir in all other ingredients except the 8 ounces of cheese. Combine drained noodles with egg mixture. Pour into buttered 9-by-13-inch baking dish. Begin baking at 450 F for 15 minutes. Then reduce heat to 375 F and bake 15 more minutes until bubbly and slightly brown at edges. Sprinkle 8 ounces of cheese on top and bake for last 5 minutes. Do not overbake. Remove from oven and let sit for 5 minutes.