1 egg, beaten
3 cups milk
5 Tbs. unsalted butter
3 Tbs. all-purpose flour
1/2 cup shredded Gruyère cheese
1/2 cup shredded cheddar cheese
12 cup shredded Monterrey Jack cheese
1/4 tsp. cayenne pepper
2 tsps dried mustard
salt and pepper to taste
1/2 cup grated Parmigiano-Reggiano cheese
1 lb. macaroni pasta shells or any other type of short noodle
Boil your macaroni noodles, as directed by package. Cook your noodles until Al Dante.
In a bowl beat 1 egg and set aside. In a saucepan melt 5 Tbs salted butter, mix in 3 Tbs. flour. Let this cook for a minute without burning the flour. Pour in 3 Cups of milk. Add in your cayenne pepper, dried mustard and season with salt. Over medium high heat, bring your milk to the point where it has thickened. Turn your heat to low. Take about 1/4 cup of your thickened milk mixture and while whisking your egg slowly add the mixture into the egg. Don't add it too slowly as you don't want your egg to scramble. Add the egg to your saucepan and add your three cheeses, not the parmigiano-Reggiano (or Parmesan).
Mix your noodles in with your sauce. Adding more or less noodles, depending how saucy and creamy you like it. Serve up your macaroni and top with fresh parmigiano-Reggiano or at this point you could also bake it in your oven at 350 degrees in a 9x13 pan. Before you bake this add the parmigiano-Reggiano and a little extra cheddar cheese. Bake until cheese is bubbly.