Cookbook:Macaroni and Cheese II

Ingredients

 * 8 oz elbow macaroni
 * Salt to taste
 * ½ cup milk
 * ½ cup cheese (of the chef's preference), grated
 * ¼ cup butter
 * 1 egg
 * dash of dried parsley and oregano

Procedure

 * 1) Fill a pot with water, and add macaroni and salt. Bring to boil, stirring occasionally.
 * 2) While waiting for the pasta to cook, heat the milk in a pot. Stir the grated cheese into milk. This should create a basic cheese sauce. If too thin, add more grated cheese; if too thick, add more milk.
 * 3) When pasta becomes tender (chef's discretion), drain.
 * 4) Melt the butter in a pot, and stir in the drained macaroni until pasta is completely coated. Crack the raw egg into the mixture, and stir until completely incorporated. Add cheese sauce and herbs.
 * 5) Stir well, and serve hot.