Best Ever Baked Mac and Cheese

My cousin was causing a stir today--bragging about her homemade macaroni and cheese and her husband raving that it is top notch.  Time to share!  My husband used to make mac and cheese almost identical to this recipe......without using a recipe, but we stopped having his because he would use a ton of Velveeta to make it (didn't use cheddar cheese) and we decided it just wasn't that healthy.  Think it is time to revive it--the key is everything in moderation, right?!
(the notes in bold brown are her comments/adjustments to the recipe)

BEST EVER BAKED MAC AND CHEESE

8 oz. box Macaroni
1 can Campbell's Cheddar Cheese soup
1/2 soup can whole milk (I use skim and its fine)
8-10 oz shredded Sharp Cheddar Cheese (any shredded cheddar cheese works)
1 egg, beaten
1 sleeve of Ritz Crackers

Boil the macaroni until just al denté, barely rinse in a colander with cold water, drain.
(I don’t rinse the noodles)

While the macaroni drains, combine the cheddar cheese soup and half a soup can of milk in a saucepan and heat just until bubbly.

Once the soup/milk mixture is beginning to heat, sprinkle in about half of the shredded cheese and let the mixture melt together. Set the soup/milk mixture to the side to cool off while you beat one egg.

(I don’t let it cool, not necessary)

Once the soup/milk mixture has cooled some combine the mixture with the cooked macaroni and the beaten egg in a large bowl.

(I do this in the pot I cooked the noodles in)

Pour macaroni mixture into a buttered 9x13-inch pan and cover with the remaining shredded cheese.

Sprinkle the crushed crackers on top of the cheese.

Bake in preheated 350°F oven until bubbly.
(mine was about 15 minutes)