Mac'n'cheese

My friend Logan usually just comes over to play games on Sundays, as usual. However, I couldn't make up my mind tonight and I was running out of time. Usually, I have this planned out, but things have been insane lately as far as scheduling goes.
Safe to say, I asked another friend what I should do. He suggests mac'n'cheese. I tell everyone, and offer an opening for them to suggest things to go with it, and Logan jumps on the ability to make mac'n'cheese.

From what I saw, he did the following:


Add a cup and a half of condensed milk to an egg. Mix the heck out of this. Note: do this before making the roux.


Boil and cook your noodles of choice (enough to fill a large saucepan). Since this is mac'n'cheese, perhaps you shouldn't use spaghetti. This is up to you, dear cook. Eventually, when applicable, drain them and set them aside so the hot water doesn't make them mushy.


Make a butter-based roux from a stick of unsalted butter -- much like when I made the gumbo. You're basically lightly browning (see: malaise) a fat, such as different oils or butter. This is done on medium heat so things will melt correctly. Note: this isn't hard. Just doing boil it and you'll be fine.
While this is going, add about a half of a cup of milk (or was it a third? I doubt it'll change things much).
After this is mixed together, slowly add about a half of a pound of shredded cheese. We used a colby jack mix, but this is also up to you. It's your mac'n'cheese. If you like it sharp, then use sharp cheddar. If you like it light, use mozzarella or Swiss. If you like it smoky, use Gouda. This cheese should be added SLOWLY until it starts to thicken and become sticky, but not to the point where it readily hardens if cooled. The whole time you're doing this, stir with a whisk.

When the cheese sauce is melted, add a teaspoon or so of parsely, oregano and seasoned garlic salt -- or some salt and some more of that garlic you may have chopped for garlic bread, or minced garlic from a jar, or what have you. Just put garlic in it. Stir.

Put the noodles in a casserole pan. Put the two sauces in it, the white-egg sauce first. Lightly wiggle the pan so the white sauce spreads evenly, then follow by topping the noodles with the cheesy sauce.Top with more cheese to create a light cheesy-crust, or with cheese and bread crumbs if desired.
Top the pan with foil and cook at 350 for 12 minutes. Remove the foil and cook again for another twenty minutes or so, or until the cheese at the top is at the consistency you like.
Take out and serve.