Put macaroni in large casserole dish, and pour sauce over macaroni. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Add milk to roux slowly, stirring constantly. Serve hot so the cheese is nice and creamy. In a saucepan, melt butter or margarine over medium heat. Let the macaroni and cheese cool for about 10 minutes or until just cool enough to serve. Do not over-bake or the macaroni pasta will become mushy and the cheese mixture will become dry. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Bake the pan for 35 minutes or until the macaroni and cheese is bubbly and the cheese is nicely browned. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Pour the egg mixture into the sauce, whisking constantly.Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg.Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook the mixture for 5 minutes, whisking constantly. In a large pot, melt the butter and sprinkle in the flour.The macaroni should be too firm to eat right out of the pot. To Roux or Not to Roux.that is the question Ever wondered what a Roux actually is Heard about Roux but not sure what the best way to make it is This is.
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