Boil 2 cups (uncooked) of elbow macaroni for 6 minutes (or per packet instructions), and drain out the water.

In a large skillet, add in 7 tbsp of unsalted butter and 4 cups of grated sharp cheddar cheese, heat over medium heat, and mix together.

Then add in 3 eggs, 1/2 a cup of sour cream, 1/2 tsp of table salt, 2 cups of whole milk, 1/2 tsp of dry mustard, and 1/2 tsp of black pepper. Mix this together till it's well combined.

Add in the drained cooked macaroni, and stir it into the sauce. Lower heat to the lowest level, cover with a lid, and cook for 2 to 2 1/2 hours, stirring occasionally, until the macaroni is soft and incorporated into the cheesy sauce. Enjoy!