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Add the egg yolks, mustard, cayenne pepper (optional), and 8 oz of the grated cheese to the jar of a blender.
In a large saucepan, bring 4 cups of whole milk to a simmer.
Once simmering, add the elbow macaroni and cook until near completion, then drain the pasta, reserving the cooking milk.
Return the pasta to the pot.
With the blender running on medium-high speed, slowly stream the hot milk into the sauce.
Add the blended sauce back to the pasta and stir.
Add the remaining 4 oz of reserved shredded cheddar, cover, and let rest for 5 minutes.