Fill a large stock pot with water and add salt. Bring to a boil then add the pasta.

Boil on medium high heat, stirring occasionally for 10 minutes.

Preheat your oven to 375°F.

In a large mixing bowl beat two eggs together with milk.

Add salt and pepper and half of the grated cheese.

When the noodles are done, drain well in a colander to remove all water.

In the pot you cooked the pasta, return to the burner (turn off the burner) and add the canned cheddar cheese soup. Stir in heavy cream.

Return the drained noodles back to the pot and mix well to combine with the cheese sauce mixture.

Pour the grated cheese and milk mixture into the pot and combine.

Spray a large casserole dish with cooking spray then add half of the macaroni and cheese mixture.

Layer on some of the grated cheddar.

Add the remaining macaroni and cheese mixture and cover well with remaining grated cheddar. Do not overfill your casserole dish!

Bake 45 minutes until macaroni and cheese is bubbly browned on top.

Remove from oven and let stand at least 15 minutes before serving so it can set up.