Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top. (Do not under-salt!) Pour in the drained, cooked macaroni and stir to combine. Taste the sauce and add more salt and seasoned salt as needed. Sprinkle 1 cups Colby Jack evenly on top.
Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer.
Step 5 Pour the egg mixture into the sauce, whisking constantly. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 teaspoons salt and teaspoon pepper, and stir until well combined. Step 4 Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Pour in the milk, add the mustard, and whisk until smooth. Cook the mixture for 5 minutes, whisking constantly. Step 3 Melt the butter in a large pot and sprinkle in the flour. The macaroni should be too firm to eat right out of the pot. 
Allow a minute for the raw flour taste to cook off before adding.
Step 1 Cook the macaroni until very firm. Bechamel, a roux enriched with milk, is what keeps the sauce creamy and it shouldnt be rushed. Stove Top- Add the mac and cheese to a saucepan and add 1-2 teaspoons of milk to the pan and heat over medium/low heat until saucy and warm.
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