4 cups Dried Macaroni
1 whole Egg, Beaten
1/4 cup (1/2 Stick Or 4 Tablespoons) Butter
1/4 cup All-purpose Flour
2-1/2 cups Whole Milk
1 teaspoons grated Nutmeg
1 pound Cheese, Grated (I like to combine Cheddar, Gouda and Jack but any cheeses work)
1/2 teaspoon Salt, More To Taste
1/2 teaspoon Ground Black Pepper
Optional Spices: Cayenne Pepper, Paprika, Dried Mustard
Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add nutmeg, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Add in cheese and stir to melt.
Add salt and pepper. Taste sauce and add more salt as needed!
Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes at 350 or until bubbly and golden on top.