Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

In a large pot, bring salted water to a boil and add the elbow macaroni. Cook for 7-8 minutes until al dente, then drain.

Melt the unsalted butter in a saucepan over medium heat to create a rich base for the cheese sauce.

In a separate bowl, whisk together a large egg and evaporated milk and pour it into the melted butter, stirring continuously.

Stir in your chosen seasonings, mixing vigorously until well incorporated.

Gradually add the shredded cheeses to the saucepan, stirring constantly until melted and smooth.

Fold the cooked macaroni into the creamy cheese sauce until evenly coated.

Pour the mixture into the prepared baking dish, smoothing the top evenly.

Bake uncovered for 30-35 minutes until the top is golden brown and bubbly.

Let the dish rest for about 5 minutes before serving.