Cook macaroni until firm. Do not over cook! Drain. Set aside.
Drain undercooked macaroni and set aside.
In a medium sauce pan, melt butter and sprinkle in flour. Whisk together over medium low heat, cooking for 5 minutes (whisking constantly). Do not let it burn!
Add mustard and milk. Whisk until smooth.
Whisking constantly for 5 minutes. Reduce heat to low.
Add seasoned salt (this is my personal favorite that I use regularly).
Take 1/4 cup of sauce and slowly pour into beaten egg. Whisking constantly to avoid cooking the egg. Whisk until smooth.
Pour egg mixture into sauce; whisking constantly.
Add pepper (I use a blend of peppercorns and use less when making for kids).
My shortcut! I use entire bag (6ozs) of organic Italian blend shredded cheese.
I use entire 6oz bag of organic shredded cheddar cheese.
I use nearly entire bag of second bag of organic shredded cheddar cheese. I reserve some for top.
Stir until all cheese is melted.
I put undercooked macaroni back in large pot then pour in cheese sauce.
Stir until evenly coated.
Macaroni is ready to eat if you prefer a creamy dish.
Sprinkle the reserved organic shredded cheddar cheese over top. Bake in 350 degree oven for 20-25 minutes or until golden on top.