Sun-Dried Tomato, Cheese and Noodle Bake ( Upscale Macaroni & Cheese!)

1. If using oil packed sundried tomatoes, drain and pat dry. If using dry ones, put them in a cup of the cream to soften for 20 minutes. Drain tomatoes, reserve cream, chop coarsely and put into mixing bowl.
2. Cook pasta al dente. Drain. Put pasta into a bowl and toss with butter and sundried tomatoes. Butter baking dish (8X10).Heat oven to 325 °F (180 °C).
3. Combine eggs, rest of cream, salt and pepper in another bowl. If you think more liquid is needed, use up to 1 more cup of half & half or milk.
4. Beat well. Add Canadian Mozzarella and Canadian Brick to noodles. Mix well. Add cream mixture and pour into baking dish.
5. Cover dish with foil. Put into large pan filled with boiling water. Put into oven until set (30 to 40 minutes).
6. Take it out of the water pan and let stand 5 to 10 minutes before serving.

Yield: - serving