Bring a large pot of water to a boil, adding enough kosher salt to the water to taste.

Once the water comes to a boil, pour in macaroni, stirring occasionally to ensure that the pasta doesn't stick to the bottom of the pot.

While your pasta is boiling, spray a 10X13 casserole dish with cooking spray.

Mix cheeses together and place a small scant amount into the bottom of the greased casserole dish and spread to cover.

After the pasta has been boiled for 7 minutes, taste one to ensure that it's al dente (to the bite) and remove from the heat and drain.

Pour the pasta in a large mixing bowl and mix well with cheddar cheese soup and sour cream. Spread half of the macaroni mixture over the scant layer of mixed cheese.

Sprinkle a little kosher salt, pepper, cayenne pepper and 6 pats of butter of the macaroni.

Repeat with half of the remaining cheese, the remaining pasta mixture, salt, pepper, cayenne pepper and 6 more pats of butter.

Place the remaining amount of shredded cheese over the top.

Crack eggs and beat until mixed well and pour them into half and half and mix well.

Once mixed, pour the milk mixture over the entire casserole and poke with a knife to make sure that it spreads through the entire dish.

Place in a 350 degree oven for 1 hour or until browned. Check it at 50 minutes just in case. It should be nice and bubbly brown! Say Grace and enjoy!