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.
Step 5 Pour the egg mixture into the sauce, whisking constantly. 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. 
After you get the butter and cream mixed in, hit it with a shot of your favorite hot sauce, just to round out the cheesy flavor, and you'll have the best 99 cent box of mac and cheese you've ever tasted.
Step 3 Melt the butter in a large pot and sprinkle in the flour. 1 (12 ounce) bag Reames Homestyle Egg Noodles 1/4 cup butter 1/4 cup all-purpose flour 2 cups milk 2 cups cheddar cheese, shredded 1/2 cup Marzetti. As for the milk, a standard box will require 1/4 cup of milk. The macaroni should be too firm to eat right out of the pot. Step 1 Cook the macaroni until very firm.
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