Instructions: Make the bechamel sauce, put into a bowl and cover with plastic wrap to prevent a skin forming. Set aside. Bring a saucepan of salted water to a boil and cook the macaroni for 8-10 minutes or until just tender. Drain well and place in a baking dish. Stir the beaten egg, Cheddar, Mustard, Chives, and seasoning into the bechamel sauce and spoon over the macaroni, making sure it is well covered. Top with a layer of sliced tomatoes. Sprinkle over the brick and blue cheeses, and add the sunflower seeds. Put on a cookie sheet and bake in a preheated oven, at 375F degrees, for 25-30 minutes, or until bubbling and golden. Garnished with chives and serve immediately.

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