4 cups uncooked pasta
Boil the pasta, following the directions on the package. Mix the sauce while the pasta cooks so that the sauce is ready for the drained pasta. Drain the pasta and then put in into a large bowl to mix it with the sauce.
Melt together in a sauce pan:
1/2 stick of butter
8 oz of shredded cheddar cheese
In a large bowl, combine:
2 eggs, beaten
1/2 cup sour cream
1 can condensed Cheddar Cheese Soup (Campbells)
1/2 tsp salt
1 cup evaporated milk
1/2 tsp dry mustard
1 tsp black pepper
Pour the butter/cheese mixture into the bowl and combine. Dump the drained pasta into the bowl and stir until the pasta is completely sauced. At this point it can be refrigded for later or cooked right away.
Bake in a 350 degree oven for 30 minutes (40 minutes if coming from the fridge.) Cover with an additional 2 oz of shredded cheese and sprinkle with paprika. Bake for 10 more minutes or until the cheese is melted.