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1
This recipe is best made a day or two before serving so it has time to set.
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On day 1: Preheat oven to 350 degrees F.
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Bring a large pot of water to a boil on the stove top.
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Add egg noodles and cook until al dente.
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Once cooked, drain and set aside.
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Line a large casserole dish with aluminum foil.
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7
I use a 2-1/2 quart French White casserole dish.
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A small roaster works as well.
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Add enough egg noodles to loosely fill the casserole dish almost to the top.
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You may be able to fit all the egg noodles, but my casserole dish fit only 1-1/2 packages.
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In a medium-sized bowl, whisk together eggs, whipping cream, milk, salt, and dry mustard.
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Pour the entire mixture over the egg noodles.
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Add the old cheddar cheese cubes to the casserole dish and stir gently so some of the cheese gets incorporated throughout, as well as to the bottom of the dish.
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Cover with a lid or aluminum foil before baking.
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Bake for 1 hour to 1 hour 15 minutes, or until a knife inserted into the center comes out mostly clean, removing the lid for the last 20 minutes of baking.
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Remove from the oven and cool at room temperature.
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Refrigerate overnight.
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On day 2: Remove the macaroni and cheese from the casserole dish by grabbing the edges of the aluminum foil and pulling the entire casserole out.
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Peel the aluminum foil from the bottom and sides and use a sharp knife to slice 1 thick pieces.
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Cut each slice into pieces that are about 3 long.
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Heat a frying pan on medium-high heat.
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Add 1 tablespoon of butter.
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Add slices of macaroni and cheese to the frying pan and cook until lightly browned on each side and heated through.
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24
Lightly salt to taste.
