Ingredients

• 4 cups of dried macaroni
• 1 egg
• ¼ cup salted butter
• ¼ cup all purpouse flour
• 2 ½ cup whole milk
• 2 heaping teaspoon dry mustard (atleast)
• 1 pound cheese
  • cheddar
  • jack
  • fontina
• ½ teaspoon kosher salt (atleast)
• ½ teaspoon seasoned salt (atleast)
• ½ ground black pepper
• cheyanna pepper, paprika and/or thyme (optional)

Directions

1. Cook macaroni until very firm and drain. Should be too firm to eat
2. Beat egg
3. Make a roux
   1. Melt butter in a large pot
   2. Add flour and SPG and cook for 5 minutes
   3. Slowly whisk in milk, little bits at a time
4. Add mustard and cook for another 5 minutes
5. Add ¼ cup of the roux to the egg, constantly whisking
6. Pour egg mixture back into roux and stir until smooth
7. Stir in cheese and melt
8. Add seasonings to taste
9. Combine sauce with macaroni and top with cheese
10. bake at 350 for 25 minutes, and serve