INGREDIENTS

-3 quarts water
-8 oz. long macaroni, I use Barilla Plus Multigrain Elbow Pasta
-1 Tbsp salt
-3 Tbsp butter
-2 Tbsp flour
-3/4 Ib. sharp American cheese (Longhorn Colby is good)
-1 large egg, beaten
-2 cups evaporated milk

INSTRUCTIONS

1. Preheat oven to 325 ° F.

2. Heat water to boiling in a 4-qt. saucepan, add salt, then macaroni, and boil uncovered from 8 to 20 minutes or until tender, the time depending on the brand of macaroni.

3. Stir and lift up macaroni with fork occasionally to prevent sticking.

4. Use correct technique to complete cooking. Drain.

5. Make a cheese sauce with the butter, flour, milk, and cheese (reserve some cheese for topping).

6. Temper the egg then add to the cheese sauce.

7. Fold into drained macaroni and place in an 8X8 casserole dish. Put the rest of cheese on top.

8. Bake at 325 °F for 30 to 40 minutes or until bubbly and top is a tempting golden brown.

Serves hot.