Preheat oven to 400°F.

Cook 4 cups of dry elbow macaroni according to package directions. Drain into a colander and rinse with cold water to stop the cooking process.

In the original pot used for macaroni, melt 3 tablespoon salted Butter on low-medium heat. Whisk in 3 tablespoon all-purpose flour and let cook for approximately 3 minutes.

Whisk in 2 cups whole milk. Continue stirring on low-medium heat until the mixture begins to thicken.

Add 3 cups of Shredded Sharp Cheddar Cheese and stir until melted.

Remove the cheese sauce from heat. Add the drained elbow macaroni and stir to coat all noodles.

In a separate bowl, whisk together 6 eggs and ½ teaspoon salt. Stir egg mixture into the macaroni and cheese until combined.

Pour half of the macaroni and cheese mixture into a glass 13"x 9" casserole dish.

Sprinkle 1 ½ cups of Shredded Sharp Cheddar Cheese onto the first layer of macaroni in the casserole dish.

Add the remaining macaroni and cheese mixture on top and sprinkle with the final 1 ½ cups of Shredded Sharp Cheddar Cheese.

Bake covered with aluminum foil for 30 minutes. Remove foil and bake for an additional 15-20 minutes until the center is no longer runny and the top browns slightly.

Serve warm. Refrigerate leftovers.