The Best Macaroni & Cheese in the World!

2 lbs Velveeta
1 quart heavy whipping cream
2 teaspoons dry mustard (i like colemans powdered)
16 oz extra wide egg noodles
shredded cheddar
bread crumbs

Melt cheese, cream and mustard together til well mixed and warm. Pour over cooked egg noodles into an oven safe pan. Top with shredded cheddar and bread crumbs and bake until bread crumbs are toasty in an oven pre-heated to 425 (15-20 minutes).

I like to make mine in an aluminum pan so clean-up is much easier. It also makes it handy to reheat in - just cover with aluminum foil and bake at 200 - 250 til heated through.

We usually don't have leftovers at our house