Southwestern Macaroni

Preheat oven to 350°F. Bring a large pot of salted water to a boil and cook the macaroni according to package directions until al dente, then drain and set aside.

Melt the 2 tablespoons of soft butter in a medium saucepan over medium heat. Add milk slowly while stirring to prevent lumps from forming.

Add the cubed Cheddar or jack cheese to the milk mixture and stir constantly until the cheese melts completely and the sauce is smooth, about 3-4 minutes.

Remove the saucepan from heat and stir in the salt, mustard, and green chiles until well combined.

Add the beaten eggs to the cheese sauce while stirring constantly to temper the eggs and prevent scrambling.

Combine the cooked macaroni with the cheese sauce in a large bowl, stirring gently until all pasta is evenly coated.

Transfer the macaroni mixture to a greased 9x13 inch baking dish, spreading it evenly.

Toss the bread crumbs with the 2 tablespoons of melted butter in a small bowl until moistened, then sprinkle evenly over the top of the macaroni.

Bake in the preheated 350°F oven until the top is golden brown and the casserole is heated through, about 25-30 minutes.

Remove from the oven and let rest for 5 minutes before serving.